3/4 cup Cleo’s Coconut Mango Balsamic Vinegar
1/4 cup Cleo’s Agrumato Lime Extra Virgin Olive Oil
2 tsp Grated Lime Peel
6 to 8 Garlic Cloves, minced
2 Green Onions, finely chopped
2 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Paprika
1/2 tsp Salt
1/2 tsp Fresh Ground Pepper
Dash of Hot Pepper Sauce (optional)
2 Tbsp Honey
2 lbs Chicken Breast or Thigh, cut into 1-inch cubes
1 Mango, peeled & cut into 1-inch cubes
16 - 20 Bamboo Kabob Sticks
Whisk together all marinade ingredients except the honey in a large zip-lock bag.
Add chicken to marinade and keep in fridge for a minimum of 3 hrs, but preferably overnight.
Soak kabobs in water for 30 minutes.
Remove chicken from bag and pour marinade and honey in small saucepan.
Bring marinade to a simmer and cook, stirring, for a minimum of 5 minutes.
Thread chicken and mango alternately on kabobs.