Chicken Yakitori Kebabs Recipe
Ingredients
| 4 boneless, skinless | ||
| Chicken breast halves | ||
| Sesame oil | 2 Tablespoon | |
| Green onions | 2 Small, finely chopped | |
| Low sodium soy sauce | 1/4 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), finley minced | |
| Cherry tomatoes | 8 | |
| 2 small zucchini,cut into 1/2 inch pieces | ||
| Wooden skewers | 8 10 inch | |
| Soaked in water and drained | ||
| Salt and pepper to taste nonfat cooking spray | ||
| Salt and pepper to taste nonfat cooking spray | ||
Directions
Cut the chicken into 1-inch cubes and place in a flat glass pan.
Combine the oil, onions, soy sauce, sugar and garlic and toss with the chicken.
Cover and refrigerate for 1 hour.
To assemble the kebabs, thread the chicken, tomatoes and zucchini onto the skewers alternately.
If desired, sprinkle the kebabs With additional salt and pepper.
Lightly coat the grill with cooking spray and preheat for 5 minutes.
Grill the skewers widthwise (horizontally) for 7-8 minutes or until chicken is fully cooked and zucchini is tender.
Combine the oil, onions, soy sauce, sugar and garlic and toss with the chicken.
Cover and refrigerate for 1 hour.
To assemble the kebabs, thread the chicken, tomatoes and zucchini onto the skewers alternately.
If desired, sprinkle the kebabs With additional salt and pepper.
Lightly coat the grill with cooking spray and preheat for 5 minutes.
Grill the skewers widthwise (horizontally) for 7-8 minutes or until chicken is fully cooked and zucchini is tender.
Chef
