Chicken and Melon Kabobs

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 12 teaspoon dried rosemary
• 14 teaspoon ground cumin
• 18 teaspoon salt
• 18 teaspoon ground coriander
• 18 teaspoon black pepper
• ground red pepper, to taste
• 2 tablespoons balsamic vinegar or 2 tablespoons red wine
• 4 boneless skinless chicken breast halves
• 12 cantaloupe, 1 1/2-inch dice
• 16 green onions (1/2-inch pieces)
• 2 tablespoons peach preserves or 2 tablespoons apricot preserves

1. Heat oil in a small saucepan, add spices and cook 1 minute.
2. Remove from heat, cool and add vinegar.
3. Cut each breast 1/2 into 1" pieces.
4. On four skewersalternate chicken cantaloupe and green onion.
5. Brush all surfaces with vingegar mixture.
6. Place skewers on un-heated broiler pan and broil 4-5 inches from heat for 5 minutes.
7. Stir preserves into remaining vinegar mixture.
8. Brush on kabobs, turn kabobs and brush again.
9. Broil 3-5 minuteslonger or untuil chicken is tender and no longer pink.

olive oil, garlic, rosemary, ground cumin, salt, ground coriander, black pepper, ground red pepper, balsamic vinegar, chicken, cantaloupe, green onions, preserves

Taken from www.food.com/recipe/chicken-and-melon-kabobs-208046 (may not work)