Ingredients
1
tablespoon oil
1/2
cup chopped onion
1/2
cup chopped celery
2
cloves garlic, minced
2
cups Muir Glen™ organic diced tomatoes, undrained (from 28-oz can)
1/2
cup chili sauce
1/4
teaspoon dried thyme leaves
1/8
teaspoon ground red pepper (cayenne)
2
tablespoons chopped fresh parsley
1
lb boneless skinless chicken breasts, cut into 1- to 1 1/2-inch pieces
1/2
teaspoon garlic-pepper blend
1/2
lb cooked kielbasa or Polish sausage, cut into 12 pieces
1
medium green bell pepper, cut into 18 pieces
Preparation
In 8-inch skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir 2 to 3 minutes. Add tomatoes, chili sauce, thyme and ground red pepper; mix well. Reduce heat to medium-low; simmer while preparing kabobs, stirring occasionally.
Meanwhile, heat grill. Sprinkle chicken with garlic-pepper blend. Alternately thread chicken, sausage and bell pepper onto 6 (12- to 14-inch) metal skewers.
When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until chicken is no longer pink in center, turning frequently.
Stir parsley into sauce. Serve warm sauce with kabobs. If desired, serve kabobs with hot cooked rice.
