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Asian Chicken Kabobs
Makes 4 Servings
*1/3 cup rice vinegar
*2 tablespoons sesame oil
*4 teaspoons reduced-sodium tamari
*1 cup pineapple juice concentrate
*1/2 teaspoon ground ginger
*1 teaspoon minced fresh garlic
*1 medium yellow bell pepper
*1/2 red onion
*1 pound skinless chicken breast halves, boned and defatted
*8 cherry tomatoes, washed
*8 medium mushrooms, washed
1Combine marinade ingredients in a shallow baking dish and mix well. Place eight 8-inch wooden skewers in water to soak 10 to 15 minutes.
2Cut pepper and onion into 1" x 1" pieces and set aside. Cut chicken into 1-ounce cubes.
3Alternately skewer vegetables and chicken, placing pieces of each vegetable and 2 cubes of chicken on each skewer.
4Place kabobs in marinade, turning to coat evenly. Marinate covered for at least 2 hours in the refrigerator.
5Transfer kabobs to grill or broiler and discard marinade. Cook for 3 to 4 minutes or until cooked through.
  • These make great appetizers, too!
  • EACH 2 KABOB SERVING CONTAINS APPROXIMATELY: 340 calories, 39 gm. carbohydrate, 6 gm. fat, 72 mg. cholesterol, 32 gm. protein, 277 mg. sodium, 3 gm. fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at