Chicken Kebabs

11 ingredients
7 steps

Ingredients

  • 34 cup low-sodium teriyaki sauce
  • 12 cup sliced green onion
  • 2 tablespoons peeled and grated gingerroot
  • 2 tablespoons dark sesame oil
  • 2 cloves garlic, minced
  • 1 lb boneless skinless chicken breast, cut 24 pieces
  • 8 large green onions
  • 2 medium zucchini, cut 24 pieces
  • 2 large bell peppers, cut 24 1 inch squares
  • 24 small button mushrooms (about 3/4 lb)
  • 3 cups hot cooked rice

Directions

  1. 1
    Combine the first 6 ingredients in a bowl; marinate in refrigerator 30 minutes, stirring occasionally.
  2. 2
    Remove the green tops from large onions and cut white portion of each onion into 3 pieces; set aside.
  3. 3
    Drain the chicken.
  4. 4
    Tightly thread 3 chicken pieces, 3 onion pieces, 3 zucchini pieces, 3 pepper squares and 3 mushrooms alternately onto each of 8 skewers.
  5. 5
    (If using wood skewers, soak in water for a few minutes before threading with vegetables and meat).
  6. 6
    Place the kebabs on the barbecue and cook until done, turning frequently (about 15 to 18 minutes).
  7. 7
    Serve over rice or noodles.

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