Yakitori Chicken Kebabs

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Yakitori Chicken Kebabs Ingredients

3/4 c Low-sodium teriyaki marinade	8 lg Green onions
1/2 c Sliced green onions	2 md Zucchini, cut into 24 chunks
2 tb Grated peeled gingerroot	24 Squares red bell pepper,
2 ts Dark sesame oil	24 sm Mushrooms, (3/4 pound)
2 Cloves garlic, minced	Vegetable cooking spray
1 lb Skinned boned chicken	3 c Hot cooked soba or rice,

Instructions for Yakitori Chicken Kebabs

Combine first 6 ingredients in a bowl; marinate in refrigerator 30 minutes, stirring occasionally. Remove green tops from onions, and cut white portion of each onion into 3 pieces; set aside. Drain chicken, reserving marinade. Thread 3 chicken pieces, 3 onion pieces, 3 zucchini chunks, 3 pepper squares, and 3 mushrooms alternately onto each of 8 skewers. Place kebabs on broiler pan coated with cooking spray, and broil 15 minutes, turning occasionally and basting with reserved marinade. Yield: 4 servings (serving size: 2 kebabs and 3/4 cup soba). Per serving: 563 Calories; 6g Fat (8% calories from fat); 43g Protein; 98g Carbohydrate; 53mg Cholesterol; 2531mg Sodium Serving Ideas : Serve over soba. Recipe by: Cooking Light, Sept. 1995, page 74 Posted to MC-Recipe Digest V1 #402 by igor@digex.net on Jan 28, 1997.

Main Ingredient: ChickenCuisine: Uncategorized

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