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Yield:
6
Ingredients:
Instructions:
Instructions: Brush the grill rack with vegetable oil and light the grill.
On six 10-inch metal skewers, thread chicken, nectarines and plums alternately, leaving a little space between each piece. Stir together jam and salt. Grill the kebabs about 4 inches away from heat source, using medium heat, turning and brushing occasionally with jam, until the chicken is done. Serve with a wild-rice pilaf and salad. This recipe yields 6 appetizer or 3 main course servings. Email this Recipe:
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