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Teriyaki Chicken Kebabs
Gourmet Archives

1/3 cup soy sauce
1/3 cup white wine vinegar
1/4 cup vegetable oil
3 tablespoons honey
1 tablespoon freshly grated gingerroot
2 large garlic cloves, chopped fine
2 1/2 pounds boneless chicken breast
cut into 1 1/2-inch-pieces
About twenty 8-inch wooden skewers
20 cherry tomatoes (1 1/2 pints)
3 red onions, cut lengthwise into 8 wedges
2 bell peppers, cut into 1 1/2-inch-pieces
One 20-ounce can pineapple chunks
1/2 pound mushrooms
2 small Golden Delicious apples,
each cut lengthwise into 12 wedges

In a blender blend together soy sauce, vinegar, oil, honey, gingerroot,
and garlic. In a sturdy, sealable plastic bag combine chicken pieces and
marinade. Seal bag, pressing out as much air as possible and let the
chicken marinate at room temperature for 2 hours, or chilled overnight.
Drain the chicken, reserving the marinade. Thread the skewers with the
chicken, tomatoes, onion, bell peppers, pineapple, mushrooms and apples, alternating the ingredients and brush kebabs with some of the reserved marinade. Grill on an oiled rack set 4 to 5 inches over glowing coals and
baste often with reserved marinade, turning them, for 8 to 10 minutes.
Discard any remaining marinade. Do not serve as accompaniment.
Serves 6.
 

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