These light chicken kabobs gives you a different flavor to traditional kabobs, without the heartburn that can occur with the usual kabobs recipe.
It’s an easy make-ahead and grills in less than 30 minutes.
Goes well with Rice Pilaf.
- 6 (4 ounce each) boneless skinless chicken breast halves, cut into strips
- 1 bottle (8 ounces) low-fat Italian salad dressing
- 18 medium fresh mushrooms
- red, yellow and green pepper, cut into cubes
- 2 onions, cut into cubes
- 1/4 cup Worcestershire sauce
- 1/4 cup light soy sauce
- 2 tbsp lemon juice
Place chicken strips, peppers, onion, mushrooms in a large resealable plastic bag.
In a bowl, combine together the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Reserve 1/3 cup marination; cover and refrigerate.
Pour remaining mixture over the chicken and vegetables. Seal the bag and shake to coat. Refrigerate for 4 hours or overnight, turning occasionally.
Drain and discard marinade.Alternately thread chicken and vegetables on 18 soaked wooden skewers.
Grill over medium heat for 15 minutes or until chicken juices run clear. Turning and basting with reserved marinade occasionally.
Light Chicken Kabobs are ready to be served!
Recipe submitted by Arabic Bite (edited)