Chicken
Kabobs
Prep Time:
10 minutes + 30 minute marinating
Cook Time: 30-40 minutes
Makes 4 servings
3/4 cup
low-sodium teriyaki marinade
1/2 cup sliced green onions
2 tbsp. peeled and grated ginger
root
2 tbsp. dark sesame oil
2 garlic cloves, minced
1 pound skinless, boneless chicken
breast, cut into 24 pieces
8 large green onions
2 medium zucchini, cut into 24
pieces
2 large bell peppers, cut into
24 1-inch squares
24 small button mushrooms (about
3/4 lb.)
3 cups hot cooked rice
Combine
the first 6 ingredients in a bowl;
marinate in refrigerator 30 minutes,
stirring occasionally.
Remove the green tops from large
onions and cut white portion of
each onion into 3 pieces; set
aside.
Drain the chicken. Tightly thread
3 chicken pieces, 3 onion pieces,
3 zucchini pieces, 3 pepper squares
and 3 mushrooms alternately onto
each of 8 skewers. (If using wood
skewers, soak in water for a few
minutes before threading with
vegetables and meat).
Place the kebabs on the barbecue
and cook until done, turning frequently
(about 15 to 18 minutes).
Serve over rice or noodles.
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