5 large green onions
1 jalapeno chile, seeded and cut up
1 piece (1 inch) fresh ginger, peeled and cut up
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
3/4 teaspoon ground allspice
3 teaspoons vegetable oil
1/2 teaspoon salt
1 1/4 pounds skinless, boneless chicken-breast halves, cut into 12 equal pieces
1 medium red pepper, cut into 1-inch pieces
Time: 50 min
1. Coarsely chop 2 green onions; cut remaining 3 green onions into 2-inch-long pieces and reserve. In blender at high speed or in mini food processor, with sharp side of blade facing up, blend chopped green onions with jalapeno, ginger, vinegar, Worcestershire, thyme, allspice, 2 teaspoons oil, and 1/4 teaspoon salt until blended, scraping down side of blender once. Transfer herb mixture to medium bowl; add chicken pieces and toss to coat evenly.
2. In small bowl, toss red pepper and green-onion pieces with remaining 1 teaspoon oil and remaining 1/4 teaspoon salt.
3. On 4 long skewers, alternately thread chicken, red pepper, and green onions.
4. Place kabobs on grill over medium heat; brush with any remaining marinade. Grill kabobs 10 to 12 minutes or until juices run clear when chicken is pierced with tip of knife.