Chicken and Scallion Skewers

Note that the cooking time does not include 6 to 24 hours for marinating the chicken.

Ingredients

• 12 (8 inch) bamboo skewers
• 1 1/2 lbs boneless skinless chicken breasts, trimmed of fat
• 16 scallions
• ♥♦♥♦Marinade: 1/4 cup reduced sodium soy sauce
• 3 garlic cloves, finely chopped
• 2 tbsp finely grated ginger
• 1 tbsp ground toasted sesame seeds
• 1 tbsp honey
• 1 1/2 tsp sesame oil
• 1 pinch red pepper flakes
• Fresh ground black pepper

Directions:

Place 12 bamboo skewers in warm water for 30 minutes.

Mix together all the ingredients for the marinade in a small bowl.

Cut the chicken breasts into long strips, about 8 per breast half.

Trim the scallions into 1 1/2 long pieces.

Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.

Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken.

Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally.

To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side.

Brush the kebobs with reserved marinade while cooking.

This serves 6 as a main course but works well as an appetizer.

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