Teriyaki Kabobs
Low in fat, calories and carbs! Makes 18-22 kabobs, about 5 servings

Ingredients:
1 pound of boneless skinless chicken breasts (may substitute with swordfish, shrimp, extra firm tofu, or lean beef tenderloin), cut into 1-inch cubes
1 _ pound of white button mushrooms, clean and remove bottom of stem
2 zucchini – cut crosswise into _ inch pieces
2 yellow squash – cut crosswise into _ inch pieces
2 red bell peppers - cut into _ inch squares
2 red onions or Vidalia onions, cut into _ inch wedges
20-25 wooden skewers

For Marinade:
_ cup reduced sodium soy sauce
3-4 garlic cloves, crushed
2 teaspoons grated ginger (may use bottled ginger juice)
juice of 1 lime
3 teaspoons honey
_ teaspoon sesame oil
dash of red pepper flakes

Directions:
Prepare the marinade by whisking together all 'marinade' ingredients in a large mixing bowl. Transfer 3 tbsp of the marinade to a medium sized bowl. Add the chicken to the medium bowl and add the vegetables to the large bowl -- toss well to coat evenly. Allow to marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.

Preheat the broiler or prepare the barbeque– line the broiler pan or the top of the barbeque with aluminum foil and coat with non-stick cooking spray. Soak 22 wooden skewers in water.

Remove the meat and vegetables from the marinade and pat dry. Throw away the chicken marinade, but save the vegetables marinade to use during cooking. Thread the skewers with chicken and vegetables making sure that each kabob has a nice variety of vegetables. Place the kabobs 2 inches apart, about 4 inches from the heat source. (You may need to work in batches, if you don’t have enough room to cook all kabobs at the same time.) Turn the kabobs once or twice, and cook until chicken is no longer pink on the inside and vegetables are tender, about 5-8 minutes. Brush kabobs with remaining marinade half way through cooking.

Nutrition information per serving:
54 calories
7.5 grams of protein
4 grams of carbohydrate
1 gram of fiber
1 gram of fat

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