Yakitori chicken kebabs

Yield: 4 Servings

Measure Ingredient
¾ cup Low-sodium teriyaki marinade and sauce
½ cup Sliced green onions
2 tablespoons Grated peeled gingerroot
2 teaspoons Dark sesame oil
2 Cloves garlic, minced
1 pounds Skinned boned chicken breasts, cut into 24 pieces
8 larges Green onions
2 mediums Zucchini, cut into 24 chunks
24 Squares red bell pepper, (1-inch) (2 large)
24 smalls Mushrooms, (3/4 pound)
Vegetable cooking spray
3 cups Hot cooked soba or rice, (buckwheat noodles)

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 ¾ 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@... on Jan 28, 1997.

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