Chicken and Scallion Skewers
photo by diner524
- Ready In:
- 26mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 12 (8 inch) bamboo skewers
- 1 1⁄2 lbs boneless skinless chicken breasts, trimmed of fat
- 16 scallions
-
Marinade
- 1⁄4 cup reduced sodium soy sauce (regular will make this too salty)
- 3 garlic cloves, finely chopped
- 2 tablespoons finely grated ginger (measure after grating)
- 1 tablespoon ground toasted sesame seeds (measure after grounding)
- 1 tablespoon honey (any variety works)
- 1 1⁄2 teaspoons sesame oil
- 1 pinch red pepper flakes
- fresh ground black pepper
directions
- Place 12 bamboo skewers in warm water for 30 minutes.
- Mix together all the the ingredients for the marinade in a small bowl.
- Cut the chicken breasts into long strips, about 8 per breast half.
- Trim the scallions into 1 1/2 long pieces.
- Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.
- Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken. Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally. (The frequency depends on how long you plan to marinade the meat.).
- To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side. Brush the kebobs with reserved marinade while cooking.
- This serves 6 as a main course but works well as an appetizer.
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Reviews
-
These were a huge hit here! I marinated them for about 8 hours and the flavors popped! you could literally taste all the ingredients. I only had regular sesame seeds and did not grind them but it was fine. I cooked them on my indoor grill but finished them off in the oven for about 10 minutes, the meat was juicy and tender. These were spicy but delicious, I have a liberal hand with the red peper flakes. I served with rice and broccoli. I will make this recipe many more times.
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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