Title: Yakitori Chicken Kebabs
Categories: Poultry
Yield: 4 Servings

3/4 c Low-sodium teriyaki marinade
-and sauce
1/2 c Sliced green onions
2 tb Grated peeled gingerroot
2 ts Dark sesame oil
2 Cloves garlic, minced
1 lb Skinned boned chicken
-breasts, cut into 24 pieces
8 lg Green onions
2 md Zucchini, cut into 24 chunks
24 Squares red bell pepper,
-(1-inch) (2 large)
24 sm Mushrooms, (3/4 pound)
Vegetable cooking spray
3 c Hot cooked soba or rice,
-(buckwheat noodles)

Combine first 6 ingredients in a bowl; marinate in refrigerator 30 minutes,
stirring occasionally.

Remove green tops from onions, and cut white portion of each onion into 3
pieces; set aside.

Drain chicken, reserving marinade. Thread 3 chicken pieces, 3 onion pieces,
3 zucchini chunks, 3 pepper squares, and 3 mushrooms alternately onto each
of 8 skewers.

Place kebabs on broiler pan coated with cooking spray, and broil 15
minutes, turning occasionally and basting with reserved marinade. Yield: 4
servings (serving size: 2 kebabs and 3/4 cup soba).

Per serving: 563 Calories; 6g Fat (8% calories from fat); 43g Protein; 98g
Carbohydrate; 53mg Cholesterol; 2531mg Sodium

Serving Ideas : Serve over soba.

Recipe by: Cooking Light, Sept. 1995, page 74

Posted to MC-Recipe Digest V1 #402 by igor@digex.net on Jan 28, 1997.