Yakitori Chicken Kebabs

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

Original recipe makes 4



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.

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