Asian Chicken Kabobs

Asian Chicken Kabobs the Editors of Publications International, Ltd.

Chunks of chicken and vegetables are marinated in a mixture of soy, sherry and garlic, then broiled to succulent perfection. Serve the kabobs over seasoned rice or couscous.

Yield

Makes 4 servings

Ingredients

Preparation

1. Cut chicken into 1-1/2-inch pieces; place in large resealable bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, oil and garlic in cup; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
2. Soak 4 (12-inch) skewers in hot water 20 minutes.
3. Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
4. Place on rack of broiler pan. Brush with half of reserved marinade. Broil 5 to 6 inches from heat 5 minutes. Turn kabobs over; brush with remaining marinade. Broil 5 minutes or until chicken is no longer pink. Garnish with green onion brushes, if desired.

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