The marinade enhances the flavors of the chicken kebabs

November 17 — Found a new marinade for chicken that I love. It’s like Italian meets Asian, if there has ever been such a thing.

The recipe says to marinate the chicken for at least three hours, but overnight is best. The flavors really go into the meat. Be sure to use low sodium soy sauce, or use a smaller amount of the regular sauce, or your chicken will be too salty.

You can easily thread fruits or vegetables, like pineapple and peppers, or tomatoes, onions and mushrooms, onto the skewers if you want more than one kebab dish.

If you’re only using cubes of chicken on your skewers like we did, it’s fine to put them on basmati or jasmine rice. A side of fresh sautéed green beans completes the meal.


1/4 cup low sodium soy sauce

3 tablespoons of dry white wine

2 tablespoons of lemon juice

2 tablespoons of olive oil

3/4 teaspoon dried Italian seasoning

1 teaspoon of grated fresh ginger root

1 garlic clove, crushed

1/4 teaspoon onion powder

1 pinch of ground black pepper

4 boneless, skinless chicken breast halves, cubed

In a large resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian seasoning, ginger, garlic, onion powder and ground black pepper . Place the chicken in the bag. Close and marinate in the refrigerator for at least 3 hours or overnight (overnight is best).

Preheat an outdoor grill to medium-high heat.

Thread the chicken onto skewers and set aside. Pour the marinade into a small saucepan and bring to a boil over high heat; boil 5 to 7 minutes.

Lightly oil the grill grid. Cook the chicken on the prepared grill for about 8 minutes per side, basting several times with the boiled marinade. The chicken is cooked when the juices are clear.

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