5 large green
Coarsely chop 2 green onions; cut remaining 3 green onions into 2-inch-long pieces and reserve. In blender at high speed or in mini food processor, with sharp side of blade facing up, blend chopped green onions with jalapeño, ginger, vinegar, Worcestershire, thyme, allspice, 2 teaspoons oil, and 1/4 teaspoon salt until blended, scraping down side of blender once. Transfer herb mixture to medium bowl; add chicken pieces and toss to coat evenly.
In small bowl, toss red pepper and green-onion pieces with remaining 1 teaspoon oil and remaining 1/4 teaspoon salt.
On 4 long skewers, alternately thread chicken, red pepper, and green onions.
Place kabobs on grill over medium heat; brush with any remaining marinade. Grill kabobs 10 to 12 minutes or until juices run clear when chicken is pierced with tip of knife.
Per Serving: 203 Calories; 5g Fat (24.1% calories from fat); 1g Saturated Fat; 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 436mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates
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