Yield: 18 to 24 kabobs, or 6 to 8 servings
4 large boneless, skinless chicken breasts (about 2 1/2 pounds) cut into pieces
2 bell peppers, your choice of colors, cut into bite-sized pieces
1 pint cherry tomatoes
For the marinade:
1 1/2 cups Traveler Grapefruit Shandy
3/4 cup canola oil
3/4 cup soy sauce
1 (1-inch) piece fresh ginger, peeled
2 garlic cloves, peeled
For the salsa:
1 ruby grapefruit
1 large navel orange
1/4 red bell pepper
1/4 teaspoon hot red pepper flakes
1/4 cup chopped red onion
Salt and pepper to taste
Juice of 1 lime
Chopped fresh cilantro
Make the marinade: In a shallow pan mix together the Traveler Grapefruit Shandy, oil, and soy sauce. Press the ginger and the garlic through a garlic press and add to marinade. Add the chicken pieces. Cover and refrigerate at least 6 hours, or up to 24.
When ready to grill, prepare a gas or charcoal grill for direct grilling over high heat.
While the grill is heating, mix all of the salsa ingredients in a bowl and set aside. Drain the chicken, discarding the marinade. Thread the chicken on skewers, alternating with tomatoes and pieces of bell pepper. Grill, turning once, until cooked through, 12 to 15 minutes. Serve with salsa on the side.