Yakitori Chicken Kabobs

Recipe Ingredients

3/4 cup	177ml	Teriyaki marinade and sauce*
1/2 cup	31g / 1.1oz	Green onions - sliced
2 tablespoons	30ml	Gingerroot - grated peeled
2 teaspoons	10ml	Dark sesame oil
2		Garlic - minced
1 lb	454g / 16oz	Chicken breasts - skinless boneless cut into 24 pieces
8		Green onions (large)
2		Zucchini - cut into 24 chunks (medium)
2		Red bell pepper - cut into 24 1-inch (large)
		Squares
24		Mushrooms - (3/4 pound) (small)
		Vegetable cooking spray
3 cups	480g / 16oz	Hot cooked soba or rice - (buckwheat noodles)

Recipe Instructions

* Yoshida and Ebara brands are good ones.

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

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

Drain chicken, reserving marinade.

Prepare the grill.

Thread 3 chicken pieces, 3 onion pieces, 3 zucchini chunks, 3 pepper squares, and 3 mushrooms alternately onto each of 8 skewers.

Place kabobs on grill rack and cook 15 minutes, occasionally turning and basting with reserved marinade.

Serving Ideas : Serve over soba.

Source:
Bobby Flay and Jack McDavid

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