Light Chicken Kabobs
Chicken and vegetable skewers marinated in low-fat Italian dressing, soy sauce, and Worcestershire sauce—ideal for light summer grilling.
Ingredients
boneless skinless chicken breast halves ((4 ounces each))
6
green peppers (cut into 1-1/2 inch pieces)
2 large
onions (cut into 18 wedges)
2 large
fresh mushrooms
18 medium
reduced-fat Italian salad dressing ((8 ounces))
1 bottle
reduced-sodium soy sauce
1/4 cup
Worcestershire sauce
1/4 cup
lemon juice
2 tablespoons
Instructions
1
Prepare Ingredients
Cut each chicken breast half lengthwise into three strips. Place the chicken in a large resealable plastic bag. Put the green peppers, onions, and mushrooms in another large resealable plastic bag.
2
Marinate
In a large bowl, mix the salad dressing, soy sauce, Worcestershire sauce, and lemon juice. Remove 1/3 cup, cover, and refrigerate. Pour the remaining dressing mixture over the chicken and vegetables; seal both bags and toss to coat evenly. Refrigerate for 4 hours or overnight, turning occasionally.
3
Skewer and Grill
Drain the chicken and vegetables and discard the marinade. Thread the chicken and vegetables alternately onto 18 metal or soaked wooden skewers. Grill over medium heat for 12 to 15 minutes until the juices from the chicken run clear, turning occasionally and basting with the reserved dressing.
