Ingredients
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12 (8 inch) bamboo skewers
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1 1/2 lbs boneless skinless chicken breasts, trimmed of fat
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16 scallions
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1/4 cup reduced sodium soy sauce (regular will make this too salty)
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3 garlic cloves, finely chopped
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2 tablespoons finely grated ginger (measure after grating)
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1 tablespoon ground toasted sesame seeds (measure after grounding)
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1 tablespoon honey (any variety works)
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1 1/2 teaspoons sesame oil
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1 pinch red pepper flakes
Instructions
- Place 12 bamboo skewers in warm water for 30 minutes.
- Mix together all the 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. (The frequency depends on how long you plan to marinade the meat.).
- 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.