Marinated Chicken Kebabs
Although red and green bell peppers are similar in flavor, the red varieties are usually more expensive. Just use green bell peppers to cut the cost of this recipe without sacrificing taste.
4 skinless, boneless chicken breasts
1 onion, cut into chunks
1 green bell pepper, cut into squares
1 red bell pepper, cut into squares
8 oz medium mushrooms
1 cup soy sauce, divided
1/2 Tbsp chili powder
1 clove garlic, crushed
2 tsp lemon juice
1 Tbsp olive oil
For marinade, mix garlic, lemon juice, olive oil and 1/2 cup soy sauce in a shallow dish. Cut chicken into 1-inch cubes. Thread chicken, onion, bell peppers and mushrooms alternately onto skewers.
Preheat grill or broiler. Add kebabs to marinade; turn to coat. Cover; refrigerate for 10 minutes. Mix remaining 1/2 cup soy sauce and chili powder in a small bowl.
Drain kebabs; discard marinade in dish. Grill or broil, turning and basting frequently with soy sauce mixture, until juices run clear when meat is pierced with a knife, about 10 minutes.
Using a fork, slide chicken and vegetables onto individual plates. Serve immediately.
When grilling kebabs, allow about 14 inches between chicken and vegetables on the skewers to ensure even cooking. Spray skewers with cooking spray before threading the chicken and vegetables. The food will then slide off easily.