Chicken Sesame Kabobs With Salad Food

CHICKEN KABOBS

Steps:

• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
• Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
• Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
• Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

GRILLED SESAME CHICKEN KABOBS

Steps:

• Rinse and cut peppers and onions; set aside
• In a medium bowl, add teriyaki, soy, vegetable oil, sesame oil and sesame seeds; combine well; set aside
• Cube chicken breasts into 1" inch pieces
• Place cubed chicken and cut vegetables in large sealable storage bag
• Pour marinade into bag; massage until veggies and chicken pieces are coated; refrigerate for at least 30 minutes
• Turn bag over about evvery 30 minutes
• Light grill
• Pour chicken, marinade and veggies into large bowl
• Thread chicken pieces onto kabob, alternating with onion and pepper
• Grill on indirect heat 3-5 minutes;

CHICKEN SESAME KABOBS WITH SALAD

Steps:

• Thread the chicken onto 8 presoaked wooden skewers.
• Mix 2 tbs of lemon juice, 1 tbs of soy sauce, and the honey together in a small bowl.
• Brush the mixture over the chicken and let marinate for at least 15 minutes.
• Preheat the broiler to high and line the broiler rack with foil.
• Arrange the salad greens on a large serving platter and top with the sliced onion and grated carrot.
• Scatter the radishes over the greens.
• Cook the chicken kabobs under the broiler for 8 to 10 minutes or until the chicken is thoroughly cooked.
• Remove from the broiler and sprinkle with the sesame seeds.
• Mix the yogurt, the remaining lemon juice, and soy sauce in a small bowl and drizzle over the salad.

SESAME CHICKEN KABOBS

Steps:

• In a bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, hot pepper sauce and 1-1/2 tsps. sesame seeds.
• Pour 1/3 cup into another bowl for basting; cover and refrigerate.
• Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 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.

SESAME CHICKEN KABOBS

Steps:

• Place chicken cubes in a large shallow container. Combine soy sauce, dressing, sesame seeds, lemon juice, garlic posder, and ginger in a jar; cover tightly and shake vigorously. Pour over the chicken. Cover and refrigerate at least 2 hours, stirring the chicken occasionally.
• Remove the chicken from the marinade, reserving the marinade. Alternate the chicken and vegetables on skewers.
• Grill the kabobs over medium-hot coals for 15 to 20 minutes or until the chicken is done. Turn and baste frequently with the marinade.

SESAME CHICKEN AND PEPPER KABOBS

Steps:

• Mix first 4 ingredients in medium bowl until blended. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate. Meanwhile, mix peanut butter and sesame dressing until blended.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken, peppers and onions alternately onto 12 skewers.
• Grill 8 to 10 min. or until chicken is done, turning occasionally and brushing with peanut butter sauce for the last few minutes.