Quick-cooking kabobs—like these teriyaki-glazed chicken skewers—are a great dinner choice when time is tight.
lb boneless skinless chicken breasts, cut into 24 (1-inch) cubes
red bell pepper, cut into 8 (1-inch) pieces
red onion, cut into 8 wedges, separated into layers
whole fresh mushrooms
cup teriyaki baste and glaze (from 12-oz bottle)
Chopped fresh cilantro, if desired
Lime wedges, if desired
Heat gas or charcoal grill. On 4 (12-inch) skewers, alternately thread chicken and vegetables.
Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired. During last 2 to 3 minutes of cooking time, brush kabobs generously with teriyaki glaze and turn frequently. Sprinkle with cilantro. Garnish with lime wedges.
Substitute your favorite vegetables in these kabobs. For example, use 1 small zucchini, sliced about 3/4 inch thick, instead of the onion.
Serve the kabobs with additional teriyaki baste and glaze, if desired.
When making kabobs, cut the meat and vegetables into uniform cubes so they cook evenly.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.