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Grilled Teriyaki Chicken Kabobs Recipe

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Kabobs with an Asian flare. Perfect summer meal with your meal and vegetables ......
Ingredients
  • 2 teaspoons ground mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup water
  • 1/2 cup soy sauce
  • 1 tablespoon vegetable oil
  • 4 boneless skinless chicken breast halves
  • 2 zucchini, cut into 1 1/2 inch slices
  • 1 onion, cut into wedges
  • 1 red or green pepper, cut into chunks
  • 8 fresh mushrooms
Directions
PREP
20 mins
COOK
20 mins
READY IN
40 mins
In a plastic bag, combine the ground mustard, Worcestershire sauce, water, soy sauce and oil; remove 1/3 cup and set aside.

Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours.

Drain, discarding marinade. Thread chicken with vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken is done.

Kabobs with an Asian flare. Perfect summer meal with your meal and vegetables all on a skewer. Serve it over rice with some garlic bread to round out the meal.
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