Yakitori Chicken Kebabs
|2 mdZucchini; cut into 24 chunks|
|1/2 cGreen Onions; Sliced|
|1 lbSkinned boned chicken|
|24 Squaresred bell pepper|
|8 lgGreen onions|
|2 tbgingerroot; Grated, peeled|
|3 csoba; Hot cooked, or rice|
|Vegetable cooking spray|
|2 tsDark sesame oil|
|24 smMushrooms; (3/4 pound)|
|3/4 cLow-sodium teriyaki marinade|
|2 Garlic; minced|
Yakitori Chicken Kebabs Preparation
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 firstname.lastname@example.org on Jan 28, 1997.
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