*SESAME CHICKEN KABOBS

By stepjo7269

Taste of Home's Holiday & Celebrations Cookbook
By: Cindy Novak, Antioch, California

Ingredients

• Directions:
• 1/3 cup sherry or chicken broth
• 1/3 cup soy sauce
• 2 green onions, chopped
• 3 tablespoons apricot preserves
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 1/2 teaspoon hot pepper sauce
• 3 teaspoons sesame seeds, toasted, divided
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium sweet yellow pepper, cut into 1-inch pieces
• ● In a large bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons sesame seeds. Pour 1/3 cup into another bowl for basting; cover and refrigerate.
• ● Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally.
• ● Drain and discard marinade from chicken. On metal or soaked wooden skewers, alternating, thread chicken and peppers.
• ● Grill, uncovered, over medium heat for 6 minutes, basting with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently.

Details

Servings 6

Preparation

Step 1

To serve:
● Sprinkle with remaining sesame seeds.