Ingredients
1/2 cup apricot spreadable fruit3 tablespoons reduced-sodium soy sauce1 tablespoon lemon juice1 tablespoon honey2 teaspoons Chinese five-spice powder1/4 teaspoon crushed red pepper flakes1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes1 medium red onion, cut into 1-inch pieces1 medium zucchini, cut into 1-inch pieces1 medium yellow summer squash, cut into 1-inch pieces
Preparation
In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade in bag. On four metal or soaked wooden skewers, alternately thread the chicken, onion, zucchini and summer squash.
On a lightly greased grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning and basting occasionally with reserved marinade.
