Asian Chicken Kebabs
Marinade:
- 1/4 C soy sauce
- 1 tsp sesame oil
- 2 Tbsp honey
- 1 tsp Sriracha
- 1/2 tsp minced fresh ginger root
- 2 cloves garlic, crushed
Kebabs:
- 4 boneless, skinless, chicken breast halves, cubed
- 1 small green bell pepper, cut into 2-inch pieces
- 1 small red bell pepper, cut into 2-inch pieces
- 1/2 a red onion, but into wedges
- 4 Wood skewers, soaked
In a small microwave-safe bowl, combine the soy sauce, sesame oil, honey, Sriracha, ginger root, and garlic. Heat in microwave, medium strength, for 1 minute, then stir. Heat again for 30 seconds. Set aside.
Make the kebabs using the chicken, peppers, and onion. Place the skewers in a shallow baking dish and cover with marinade. Cover and refrigerate for 3 hours. (I actually only briefly marinated my skewers and they still turned out great).
Preheat your grill. Grill the kebabs at medium-high heat until the chicken is cooked through, turning occasionally, approximately 9-12 minutes.
Yield: 4 servings (approximately 187 calories per skewer)