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Sesame Chicken Kabobs

 Sesame Chicken Kabobs
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
6 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 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

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Sesame Chicken Kabobs (continued)

Directions (continued)

  • and basting frequently. Sprinkle with remaining sesame seeds. Yield:
  • 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.