Chicken Kebabs

Recipe Ingredients

3/4 cup	177ml	Low-sodium teriyaki marinade
1/2 cup	31g / 1.1oz	Sliced green onions
2 tablespoons	30ml	Peeled and grated ginger root
2 tablespoons	30ml	Dark sesame oil
2		Garlic cloves - minced
1 lb	454g / 16oz	Skinless boneless chicken breast - cut 24 pieces
8 lbs	3632g / 128oz	Green onions (large)
2 lbs	908g / 32oz	Zucchini - cut 24 pieces (medium)
2 lbs	908g / 32oz	Bell peppers - cut 24 (1") squares (large)
24 lbs	10896g / 384oz	Button mushrooms - (abt 3/4 lb) (small)
3 cups	480g / 16oz	Hot cooked rice

Recipe Instructions

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

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

Drain the chicken. Tightly thread 3 chicken pieces, 3 onion pieces, 3 zucchini pieces, 3 pepper squares and 3 mushrooms alternately onto each of 8 skewers. (If using wood skewers, soak in water for a few minutes before threading with vegetables and meat).

Place the kebabs on the barbecue and cook until done, turning frequently (about 15 to 18 minutes). Serve over rice or noodles.

This recipe yields 4 servings.

Nutritional Information Per Serving: calories: 410; fiber: 3 g; cholesterol: 72 mg; fat: 7 g; carbohydrates: 48 g.

Source:
Advocate Health Care's Recipes for Health at - http://www.advocatehealth.com

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