Chicken Kabobs with Ginger Lemon Marinade
This tart yet sweet marinade complements veal and firm white fish, too.
Tips
- This tart yet sweet marinade complements veal and firm white fish, too.
- For a change, try a combination of red or yellow pepper instead of
the green pepper. - Serve over a bed of brown rice.
Makes 4 servings
Cooking time: n/a
Ingredients
- 8 oz boneless skinless chicken breasts, cut into 2-inch (5 cm)
cubes 250 g - 16 squares sweet green pepper 16
- 16 pineapple chunks (fresh or canned) 16
- 16 cherry tomatoes 16
GINGER LEMON MARINADE
- 3 tbsp lemon juice 45 mL
- 2 tbsp water 25 mL
- 1 tbsp vegetable oil 15 mL
- 2 tsp sesame oil 10 mL
- 1½ tsp red wine vinegar 7 mL
- 4 tsp brown sugar 20 mL
- 1 tsp minced gingerroot (or ¼ tsp/1 mL ground) 5 mL
- ½ tsp ground coriander 2 mL
- ½ tsp ground fennel seeds (optional) 2 mL
Instructions
- Ginger Lemon Marinade: In small bowl, combine lemon juice, water, vegetable oil, sesame oil, vinegar, brown sugar, ginger, coriander, and fennel seeds (if using); mix well. Add chicken and mix well; marinate for 20 minutes.
- Alternately thread chicken cubes, green pepper, pineapple and tomatoes onto 4 long or 8 short barbecue skewers. Barbecue for 15 to 20 minutes or just until chicken is no longer pink inside, brushing often with marinade and rotating every 5 minutes.
Notes
Canada’s Choice per Serving: 1 Carbohydrate, 1½ Meat & Alternatives
Recipe reprinted with permission from Complete Canadian Diabetes Cookbook, Katherine E. Younker, Robert Rose Inc., 2005, http://www.robertrose.ca
Nutritional Information
Per Serving
| Calories | 165 |
| Total fat | 7 g |
| Saturated fat | 1 g |
| Cholesterol | 26 mg |
| Sodium | 31 mg |
| Carbohydrates | 16 g |
| Fiber | 1 g |
| Protein | 11 g |
- See more at: http://www.diabetes.ca/diabetes-and-you/recipes/chicken-kabobs-with-ginger-lemon-marinade#sthash.g3nmiJSu.dpuf
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