Bunyans Diabetic 57 Honey Glazed Kabobs Food

BUNYAN'S DIABETIC 57 & HONEY GLAZED KABOBS

Steps:

• 1. If you are using bamboo skewers, soak them in water for a half an hour 1st that way they won't burn
• 2. Cube vegetables into 1/2 inch pieces. Cut the mushrooms in half, lengthwise
• 3. Combine 57 sauce and honey; set aside.
• 4. Alternately thread chicken and vegetables on skewers.
• 5. Spray with cooking spray.
• 6. Grill over medium heat 12 to 15 minutes, turning often, until chicken is cooked.
• 7. Brush liberally with 57 sauce mixture.
• 8. Grill until kabobs are brown and glazed, about 5 minutes.

KABOB GLAZE

Steps:

• While grilling your kabobs combine these ingredients in a small bowl.
• Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed inches.
• Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

HONEY GLAZED CHICKEN KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade.
• Drain and discard marinade. On six- eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.