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Marinated Chicken Kebabs Recipe
|Reduced-sodium soy sauce||2 Tablespoon|
|Oriental sesame oil||1 Tablespoon|
|Dry sherry/Apple juice||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Boneless skinless chicken breasts||1 Pound, cut into 3/4 inch cubes|
|New potatoes||12 Ounce (Unpeeled)|
|Zucchini||2 Medium, cut into 3/4 inch cubes|
Serving size: Complete recipe
Calories 939 Calories from Fat 192
% Daily Value*
Total Fat 22 g33.3%
Saturated Fat 3.9 g19.4%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 2421.4 mg100.9%
Total Carbohydrates 64 g21.2%
Dietary Fiber 11.7 g46.9%
Sugars 13.2 g
Protein 116 g231%
Vitamin A 40.1% Vitamin C 205.1%
Calcium 20.9% Iron 34%
*Based on a 2000 Calorie diet
Add the chicken, toss until well coated, then cover and refrigerate for 1 hour, stirring occasionally.
Meanwhile, cook the potatoes, uncovered, in a large saucepan of boiling water for 15 minutes.
Drain well, cool, and halve.
Thread the potatoes onto six 14-inch metal skewers, alternating them with the chicken, zucchini, and tomatoes, and dividing all evenly.
On a grill set 6 inches above white-hot coals, cook the kebabs for 15 minutes, turning every 5 minutes, or until the chicken is no longer pink on the inside