Curried Chicken and Orange Kabobs

Curried Chicken And Orange Kabobs
½ cup canola oil
2 tablespoons dried minced onion
1 garlic clove, minced
1 to 2 tablespoons curry powder
½ teaspoon ground cumin
½ teaspoon coriander
teaspoon cinnamon
1 ½ pounds chicken breast
1 large sweet red pepper
1 large sweet yellow or orange pepper
1 small onion
1 large unpeeled navel orange
In a small bowl, mix oil, minced onion, garlic & spices; reserve half of mixture for basting kabobs while cooking.
Cut chicken, peppers, onion & unpeeled orange into 1 inch pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture. Save a couple orange slices to squeeze over the meat as you eat it.
Lightly oil grill grates. Preheat grill to medium heat. Grill kabobs, covered, 10-15 minutes, or until vegetables and chicken are tender, turning occasionally. Chicken internal temperature should be 165 degrees F and juices should run clear. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.
Serves 4
From Prep to Table 30 minutes