* Exported from MasterCook *
Kabob Bar (Chicken & Vegetable)
Recipe By : Weight Watchers Magazine Oct. 1996, page 46-47
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers 3 Points per serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 pounds skinless boneless chicken breast -- cut into 1" cubes
1/2 cup teriyaki sauce -- light
1/2 cup orange juice
1/4 cup honey
6 cloves garlic -- chopped
40 wooden skewers
4 pounds zucchini -- each cut in 8-1" coins
8 yellow pepper -- each cut in 16 pieces
40 cherry tomatoes
40 medium mushrooms -- halved
***chicken baste***
2 tablespoons teriyaki sauce -- light
2 tablespoons orange juice
1 tablespoon honey
***vegetable baste***
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Two days before the party: Place chicken in large bowl. In small bowl, combine
teriyaki sauce, orange juice, honey and garlic. Pour over chicken, cover and
marinate overnight. Soak 10" skewers in water overnight.
One day before the party: In large nonstick skillet over high heat, Sauté chicken in
batches each for about 4 minutes or until cooked halfway through. Place chicken on
cookie sheet to cool.
On 20 prepared 10" skewers, alternating pieces, thread 3 pieces of the chicken,
2 pieces of the zucchini, 2 pieces of the yellow pepper, 1 cherry tomato and 2
mushroom halves. Thread 2 mushroom halves, 4 pieces zucchini, 4 pieces pepper,
1 cherry tomato and 2 mushroom halves on remaining 20 skewers.
To make chicken kabob baste: In a small bowl, combine teriyaki sauce, juice and
honey; brush on chicken kabobs.
To make vegetable kabob baste: In another small bowl, combine lemon juice, oil, salt
and pepper; brush on vegetable kabobs.
Place skewers on baking rack and broil 6 inches from heat until cooked through,
about 6 minutes, turning once and basting with additional mixture. Place in
refrigerator overnight.
Day of the party: Preheat oven to 350º F. Heat kabobs for 5 minutes. Remove kabobs
to platter and sprinkle with salt and pepper to taste.
Description:
"3 Points per serving"
Source:
"Submitted by Pamela S."
Yield:
"20 Kabobs"
- - - - - - - - - - - - - - - - - - -
Per serving: 340 Calories (kcal); 4g Total Fat; (11% calories from fat); 46g Protein;
32g Carbohydrate; 99mg Cholesterol; 871mg Sodium
Food Exchanges: 0 Grain Starch); 5 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
NOTES : Serving size (1 vegetable and 1 chicken kabob)
According to the magazine: Per serving: 174 Calories, 2g Fat, 2g Fiber Selections:
2 FR/V, 3 P/M
****Mastercook calculates the nutritional values of all ingredients uses.. Naturally
we don't consume all ingreedients because of the maranades and basting liquids that
are being thrown out. Points will be calculated according to the magazine then.****
