• 6 garlic cloves, minced
• 2 Tablespoons lime juice
• 1 Tablespoon olive oil
• 1 Teaspoon of salt
• 1lb boneless skinless chicken breast diced into 1 inch cubes
• 8 Medium kiwifruit, halved
• 3 Tablespoons honey
• 1 Tablespoon minced chipotle peppers
Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes.
Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi.
Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture.
Serve with fresh lime juice and rice if desired
Per 2 Kabobs: