Kabob Bar

Recipe Ingredients

3 3/4 lbs	1702g / 60oz	Skinless boneless chicken breast halves cut into 1" cubes
1/2 cup	118ml	Light teriyaki sauce
1/2 cup	118ml	Orange juice
1/4 cup	59ml	Honey
6		Garlic - chopped
20		Wooden skewers
4 lbs	1816g / 64oz	Zucchini - each cut in 8-1"
		Coins
8		Yellow peppers - each cut in 16 pcs
40		Cherry tomatoes
40		Mushrooms - halved (medium)
20		Wooden skewers chicken kabob baste
2 tablespoons	30ml	Light teriyaki sauce
2 tablespoons	30ml	Orange juice
1 tablespoon	15ml	Honey vegetable kabob baste
1/4 cup	59ml	Lemon juice
1 tablespoon	15ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Two days before the party: place chicken in large bowl.

In small bowl, combine teriyaki sauce, orange juice, honey and garlic. Pour over chicken, cover and marinate overnight. Soak 10" skewers in water overnight.

One day before the party: In large nonstick skillet over high heat, saute chicken in batches each for about 4 minutes or until cooked halfway through.

Place chicken on cookie sheet to cool. On 20 prepared 10" skewers, alternating pieces, thread 3 pieces of the chicken, 2 pieces of the zucchini, 2 pieces of the yellow pepper, 1 cherry tomato and 2 mushroom halves. Thread 2 mushroom halves, 4 pieces zucchini, 4 pieces pepper, 1 cherry tomato and 2 mushroom halves on remaining 20 skewers.

To make chicken kabob baste: In a small bowl, combine teriyaki sauce, juice and honey; brush on chicken kabobs.

To make vegetable kabob baste: In another small bowl, combine lemon juice, oil, salt and pepper; brush on vegetable kabobs. Place skewers on baking rack and broil 6 inches from heat until cooked through, about 6 minutes, turning once and basting with additional mixture. Place in refrigerator overnight. Day of the party: Preheat oven to 350F.

Heat kabobs for 5 minutes. Remove kabobs to platter and sprinkle with salt and pepper to taste.

Source:
Weight Watchers Magazine October 1996

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