February 20th, 2007
Recipe by Rose Murray
In a small bowl, whisk together hoisin sauce, orange juice and cayenne. Remove 2 tbsp (25 ml) hoisin mixture to a medium bowl; set aside. Whisk oil into remaining hoisin mixture. Meanwhile, in a covered saucepan of boiling unsalted water, cook potatoes 10 minutes, until almost tender. Drain well; cool.
Spread out drumettes in an 11- x 7-inch (2-L) shallow microwave-safe dish; cover loosely with wax paper. Microwave on High (100%) 10 minutes, stirring once halfway through cooking (drumettes won't be completely cooked). Drain off and discard any cooking juices. Preheat barbecue to medium.
Add potatoes to hoisin mixture in larger bowl, along with tomatoes, zucchini, pepper and sugar snaps; toss well. Thread vegetables alternately onto skewers.
Grill kebabs, with barbecue lid open, 5 minutes, turning often. Add drumettes to well-greased grill. Spoon half the hoisin mixture from small bowl over drumettes. Grill drumettes and kebabs, with barbecue lid open, 10 minutes, turning drumettes once and spooning over marinade, and turning kebabs often, until chicken is no longer pink inside and vegetables are tender.
Per serving 495 calories, 29.3 g fat, 38 mg calcium, 372 mg sodium, 20.2 g carbohydrates, 2.5 g fibre, 36.7 g protein; excellent source of vitamin C, good source of iron