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Grilled Chicken And Veggie Kabobs Atop Sage

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Ingredients

Adjust Servings:
1 cup reduced sodium soy sauce
1 cup chicken broth
4 tablespoons balsamic vinegar
4 tablespoons honey
4 tablespoons extra virgin olive oil
1/2 teaspoon liquid hot pepper sauce
2 tablespoons finely snipped fresh sage
1/2 teaspoon ground ginger
4 garlic cloves, minced
1/2 teaspoon fresh ground pepper
3/4 teaspoon liquid smoke
2 tablespoons toasted sesame seeds
1 cup long grain brown rice

Nutritional information

679.4
Calories
230 g
Calories From Fat
25.6 g
Total Fat
4.3 g
Saturated Fat
61.6 mg
Cholesterol
2686.2 mg
Sodium
78.7 g
Carbs
6.4 g
Dietary Fiber
28.4 g
Sugars
35.9 g
Protein
654g
Serving Size

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Grilled Chicken And Veggie Kabobs Atop Sage

Features:
    Cuisine:

    I left out the liquid smoke and sage. We liked it very much. Served it with a greek salad and coconut rice,

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Grilled Chicken and Veggie Kabobs Atop Sage Rice, When it is to hot and you don’t want to cook inside try exiting outside to the grill A wonderful blending of seasame and sage make this is a nice flavorful dish and perfect for those hot summer days , I left out the liquid smoke and sage We liked it very much Served it with a greek salad and coconut rice, , I just finished making this and it was simply outstanding used extra green and yellow peppers instead of the squash, and also added some pineapple chunks My taste buds are still humming!! This is definitely a new favorite Thanks so much for posting


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    Steps

    1
    Done

    In Blender Jar, Combine All Ingredients For the Marinade Except For Sesame Seeds.

    2
    Done

    Blend Completely, Stir in Sesame Seeds.

    3
    Done

    Reserve 1 Cup of Marinade and Pour Remainder Over the Chicken, Cover and Refrigerate 8 to 24 Hours.

    4
    Done

    About 1 Hour Before Cooking, Place Cut Vegetables in a Glass Bowl and Pour Cup of the Reserved Marinade Over Them.

    5
    Done

    Allow Vegetables to Stand at Room Temperature For Approximately 45 Minutes.

    6
    Done

    While Vegetables Marinade, Bring the Chicken Stock For the Rice to a Boil Along With 1 Tbsp of the Sage.

    7
    Done

    When Stock Boils Add the Brown Rice, Stir, Cover and Cook For 45 to 50 Minutes.

    8
    Done

    Warm Sesame Oil in Small Skillet, Add Sesame Seeds and Toast Until Lightly Browned and Fragrant; Set Aside.

    9
    Done

    Thread the Chicken and Vegetables Onto 4 Skewers Alternating the Chicken and Vegetables.

    10
    Done

    Grill Kabobs 20 to 25 Minutes Over Medium Heat or Until Chicken Is Thoroughly Cooked and Vegetables Are Crisp Tender.

    11
    Done

    Baste Frequently With Remaining Marinade.

    12
    Done

    When Rice Has Finished Cooking, Stir in Remaining 2 Tbsp of Sage and Toasted Sesame Seeds.

    13
    Done

    Serve the Chicken Kabobs Over the Rice.

    14
    Done

    the Cook Time Does not Include the Marinade Time For the Meat.

    Avatar Of William Garcia

    William Garcia

    Ramen master creating soul-warming bowls of noodle soup with complex flavors.

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