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| INGREDIENTS |
| 5 |
large green onions |
| 1 |
jalapeno, seeded & minced |
| 1 tbsp. |
fresh ginger, minced |
| 2 tbsp. |
white wine vinegar |
| 2 tbsp. |
low sodium Worcestershire sauce |
| 1 tsp. |
dried thyme |
| ¾ tsp. |
allspice |
| 3 tsp. |
vegetable oil |
| ½ tsp. |
salt |
| 1¼ lb. |
skinless, boneless chicken breast halves, cut into 12 equal pieces |
| 1 |
medium red pepper, cut into 1-inch pieces |
|
|
|
| RECIPE |
- Coarsely chop two green onions. Set aside.
- Cut remaining three green onions into 2-inch long pieces. Set aside.
- Place chopped green onions, jalapeno, ginger, vinegar, Worcestershire sauce, thyme, allspice, 2 teaspoons oil, and ¼ teaspoon salt in a blender or food processor. Blend until smooth.
- Transfer herb mixture to a medium bowl, add chicken pieces, and toss to coat evenly.
- Place remaining green onion pieces and red pepper in a small bowl and toss with remaining 1 teaspoon oil and ¼ teaspoon salt.
- On four skewers, alternately thread chicken, red pepper, and green onions.
- Preheat grill to medium heat.
- Grill kebobs while brushing with remaining marinade for 10-12 minutes or until chicken has a 165º internal temperature.
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| SERVING SUGGESTION |
SERVING SIZE:
1 skewer
NUMBER OF SERVINGS:
4
|
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|
| NUTRITION FACTS |
| |
| Calories |
200 |
|
| Total Fat |
7 g |
|
| Sodium |
440 mg |
|
| Total Carbohydrates |
6 g |
|
| Fiber |
2 g |
|
| Protein |
26 g |
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