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1/2 cup olive oil
1/2 cup prepared mango chutney, chopped if coarse
1/2 cup bottled teriyaki sauce
2 tablespoons balsamic vinegar
3/4 pound boneless, skinless chicken breast
18 medium shrimp, shelled and deveined
18 large bamboo skewers (about 12 inches long)
1 medium yellow onion
1 medium red onion
2 firm-ripe mangos, peeled, pitted and cut into large cubes
1 large green bell pepper, halved, trimmed, seeded and cubed
Nonstick cooking spray, as needed
Ginger Mango Sauce
(recipe follows)
For marinade, combine oil, chutney, teriyaki sauce and vinegar. Set aside half to use for basting. Cut chicken into 1 1/2 to 2-inch cubes. Place chicken and shrimp in wide, shallow glass dish or pan. Pour remaining marinade mixture over, then cover and marinate in refrigerator at least 3 hours or overnight. Soak bamboo skewers in water at least 1 hour before using.
Peel onions and trim off both ends. Cut each onion into six wedges, approximately 1/2 inch wide. Separate the wedges into double layers.
To prepare kabobs, alternate chicken, onions, mango, green pepper and shrimp onto soaked skewers.
Coat grill grate generously with nonstick cooking spray. Place skewers over medium coals for 15 to 20 minutes. Brush often with remaining marinade mixture and turn skewers until cooked through.
Serve with Ginger Mango Dipping Sauce: Combine pulp from 1 mango (about 1 cup) with 1/4 cup frozen orange juice concentrate, 3 tablespoons water and 2 teaspoons grated fresh ginger root in electric blender. Puree until smooth.
Courtesy of the National Mango Board