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Sesame Chicken Kabobs Recipe

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This colorful dish is a favorite of mine for entertaining. I marinate the chicken and cup up the peppers the night before. Then the next day, I just assemble the kabobs and grill. —Cindy Novak, Antioch, California

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Sesame Chicken Kabobs Recipe

Prep: 15 min. + marinating Grill: 15 min.

Yield: 6 Servings

15 15 30

Ingredients

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

Directions

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. Sprinkle with remaining sesame seeds. Yield: 6 servings.

Originally published as Sesame Chicken Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p216

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Sesame Chicken Kabobs (2)

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Reviewed on Apr. 27, 2011 by lilmilfgillis

i love these we always make rice to go with it

Reviewed on Jun. 24, 2008 by whateverfood

Very Good! Since I have to watch my salt, I used a TOH recipe for soy sauce substitute printed in 2006(?) that cut the sodium about 75% (900mg vs 220mg per TBSP). Never missed the salt.