Marinated Chicken Kebabs
Serve with big glasses of iced tea.

Serves 4 (2 skewers per person)

4 boneless skinless chicken breast halves (about 16 oz.)
1/4 cup dry white wine
1/3 cup orange juice
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon ground ginger
1 teaspoon garlic powder
8 (8-inch) wooden or metal skewers
8 thick slices of zucchini squash
8 large mushrooms
1 green, red or yellow bell pepper, cut into 1-inch pieces

Cut chicken into 1 1/2 inch cubes.

Whisk together 1/4 cup white wine, orange juice, olive oil, and next 4 ingredients, reserving 1/4 cup for basting. Pour remaining marinade into a shallow glass dish or large heavy-duty zip-top plastic bag; add cubed chicken. Cover or seal, and chill 2 hours, turning chicken occasionally.

Soak wooden skewers in water for 30 minutes to prevent burning.

Remove chicken from marinade, discarding marinade.

Thread chicken and vegetables onto 8 (8-inch) skewers.

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 to 20 minutes or until done, turning occasionally and basting with reserved marinade.

COOK'S NOTE: You can use any combination of vegetables that you like: squash, onion wedges, red or yellow or green bell pepper, cherry tomatoes, mushrooms.

Per Serving (2 skewers per persons): 243 Calories; 8g Fat (33.1% calories from fat); 1g Saturated Fat; 29g Protein; 10g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 454mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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