Grilled Chicken Kabobs
Yield
4 servingsPrep
2 hrsCook
20 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
prepared mustard
ground |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ½ | cup |
water
|
|
| ½ | cup |
soy sauce, tamari
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | medium |
zucchini
cut into 1 1/2 inch slices |
|
| 1 | medium |
onions
cut in wedges |
|
| 1 | medium |
green bell peppers
cut into chunks |
|
| 12 | each |
mushrooms
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
prepared mustard
ground |
|
| 15 | ml |
worcestershire sauce
|
|
| 118 | ml |
water
|
|
| 118 | ml |
soy sauce, tamari
|
|
| 15 | ml |
vegetable oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | medium |
zucchini
cut into 1 1/2 inch slices |
|
| 1 | medium |
onions
cut in wedges |
|
| 1 | medium |
green bell peppers
cut into chunks |
|
| 12 | each |
mushrooms
|
|
Directions
In a resealable plastic bag, combine the mustard and Worcestershire sauce.
Add water, soy sauce and oil; remove ⅓ cup and set aside for basting.
Cut chicken into 1½ inch pieces; add to bag.
Seal and refrigerate for 1½ to 2 hours.
Drain, discarding marinade.
Thread chicken and vegetables alternately on skewers.
Baste with reserved marinade.
Grill over hot coals for 10 minutes.
Turn and baste.
Cook 10 minutes more or until chicken juices run clear.
