Sesame Chicken Kabobs Recipes

SESAME CHICKEN KABOB

Steps:

• Cut up boneless chicken breast into 1″ cubes.
• Put cubes in a bowl and pour Sesame Ginger Marinade over, toss to coat the chicken and place bowl in refrigerator to marinade for 30 minutes.
• In the meantime, seed and cube green bell pepper and red bell peppers, set aside.
• Peel and cut red onion into quarters. {I separated some of the layers to make sure I had enough onion and it will cook more evenly when on the skewer}
• Drain a can of pineapple chunks in juice.
• Bring out your chicken, set up your assembly line and start alternating chicken, red pepper, green pepper, pineapple, and red onion on a skewer. {I used my metal skewers, but you can use wooden if you'd like - just be sure to soak them so they don't burn. :)} Do this until all the ingredients are used up.
• Heat grill to medium high heat, place all kabobs on grill and grill each side for approximately 4-5 minutes.
• Serve over a bed of Jasmine Rice.

HONEY-GLAZED CHICKEN KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.

SESAME CHICKEN AND PEPPER KABOBS

Steps:

• Mix first 4 ingredients in medium bowl until blended. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate. Meanwhile, mix peanut butter and sesame dressing until blended.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken, peppers and onions alternately onto 12 skewers.
• Grill 8 to 10 min. or until chicken is done, turning occasionally and brushing with peanut butter sauce for the last few minutes.

GRILLED SESAME CHICKEN KABOBS

Steps:

• Rinse and cut peppers and onions; set aside
• In a medium bowl, add teriyaki, soy, vegetable oil, sesame oil and sesame seeds; combine well; set aside
• Cube chicken breasts into 1" inch pieces
• Place cubed chicken and cut vegetables in large sealable storage bag
• Pour marinade into bag; massage until veggies and chicken pieces are coated; refrigerate for at least 30 minutes
• Turn bag over about evvery 30 minutes
• Light grill
• Pour chicken, marinade and veggies into large bowl
• Thread chicken pieces onto kabob, alternating with onion and pepper
• Grill on indirect heat 3-5 minutes;

SESAME CHICKEN KABOBS

Steps:

• Place chicken cubes in a large shallow container. Combine soy sauce, dressing, sesame seeds, lemon juice, garlic posder, and ginger in a jar; cover tightly and shake vigorously. Pour over the chicken. Cover and refrigerate at least 2 hours, stirring the chicken occasionally.
• Remove the chicken from the marinade, reserving the marinade. Alternate the chicken and vegetables on skewers.
• Grill the kabobs over medium-hot coals for 15 to 20 minutes or until the chicken is done. Turn and baste frequently with the marinade.

SESAME CHICKEN KABOBS

Steps:

• In a bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, hot pepper sauce and 1-1/2 tsps. sesame seeds.
• Pour 1/3 cup into another bowl for basting; cover and refrigerate.
• Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 2-3 hours or overnight; turning occasionally.
• Drain and discard marinade.
• On metal or soaked wooden skewers; alternately thread chicken and peppers.
• Grill, uncovered, over medium heat for 6 minutes, turning once.
• Baste with reserved marinade.
• Grill 5-10 minutes longer or until meat juices run clear; turning and basting frequently.
• Sprinkle with remaining sesame seeds.