Sesame chicken kabobetts
20 Skewers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless skinless chicken breasts |
| 2 | tablespoons | Each sesame oil and teriyaki sauce |
| 1 | tablespoon | Rice vinegar |
| 2 | teaspoons | Grated gingerroot |
| 3 | cloves | Garlic, minced |
| 1 | teaspoon | Liquid honey |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Hot pepper sauce |
| 1 | tablespoon | Sesame seeds |
Directions
Cut chicken into ½ inch cubes. Thread 3 cubes onto each skewer. Place in glass baking dish.
Whisk together sesame oil, teriyaki sauce, vinegar, ginger, garlic, honey, cumin and hot pepper sauce; pour over chicken, turning to coat. Cover and marinate in refrigerator, turning once, for 1 hour.
Meanwhile, in dry skillet over medium heat, toast sesame seeds, stirring often, for about 6 minutes or until fragrant; set aside.
Place chicken on greased grill over high heat; close lid and cook for 3 to 4 minutes per side or until golden brown and no longer pink inside.
Sprinkle with sesame seeds. Makes about 20 skewers Typed in MMFormat by cjhartlin@... Source: Canadian Living Meals in Minutes.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 25, 1999