Sesame Chicken Kabobs Recipe
Ingredients
| 1/3 cup sherry or chicken broth | ||
| Soy sauce | 1/3 Cup (16 tbs) | |
| Green onions | 2 , chopped | |
| Apricot preserves | 3 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| 1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot | ||
| Hot pepper sauce | 1/2 Teaspoon | |
| Sesame seeds | 3 Teaspoon, toasted | |
| 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes | ||
| 1 medium sweet red pepper, cut into 1-inch pieces | ||
| 1 medium sweet yellow pepper, cut into 1-inch pieces | ||
Directions
In a bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons sesame seeds.
Pour 1/3 cup into another bowl for basting; cover and refrigerate.
Pour remaining marinade into a large re-sealable plastic bag; add chicken.
Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally.
Drain and discard marinade.
On metal or soaked -wooden skewers, alternately thread chicken and peppers.
Grill, uncovered, over medium heat for 6 minutes, turning once.
Baste with reserved marinade.
Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently.
Sprinkle with remaining sesame seeds.
Pour 1/3 cup into another bowl for basting; cover and refrigerate.
Pour remaining marinade into a large re-sealable plastic bag; add chicken.
Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally.
Drain and discard marinade.
On metal or soaked -wooden skewers, alternately thread chicken and peppers.
Grill, uncovered, over medium heat for 6 minutes, turning once.
Baste with reserved marinade.
Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently.
Sprinkle with remaining sesame seeds.
Chef
