| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Low-sodium teriyaki marinade and sauce |
| 1/2 | c | Sliced green onions |
| 2 | tb | Grated peeled gingerroot |
| 2 | ts | Dark sesame oil |
| 2 | Cloves garlic, minced | |
| 1 | lb | Skinned boned chicken breasts, cut into 24 pieces |
| 8 | lg | Green onions |
| 2 | md | Zucchini, cut into 24 chunks |
| 24 | Squares red bell pepper, (1-inch) (2 large) | |
| 24 | sm | Mushrooms, (3/4 pound) |
| Vegetable cooking spray | ||
| 3 | c | Hot cooked soba or rice, (buckwheat noodles) |
INSTRUCTIONS
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 3/4 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@digex.net on Jan 28, 1997.
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