Appetizers and Beverages - Kabob Bar (Chicken & Vegetable) - 3 Points




Kari_P
01-07-2000, 12:02 AM
* Exported from MasterCook *

Kabob Bar (Chicken & Vegetable) - 3 Points

Recipe By :Weight Watchers
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Bbq & Grilling
Brunches & Entertaining

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 pounds skinless boneless chicken breast halves -- cut into 1" cubes
1/2 cup light teriyaki sauce
1/2 cup orange juice
1/4 cup honey
6 cloves garlic -- chopped
20 (10 inch) wooden skewers
4 pounds zucchini -- each cut in 8-1"
coins
8 yellow peppers -- each cut in 16
pieces
40 cherry tomatoes
40 medium mushrooms -- halved
20 (10 inch) wooden skewers
***Chicken Kabob Baste***
2 tablespoons light teriyaki sauce
2 tablespoons orange juice
1 tablespoon honey
***Vegetable Kabob Baste***
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

1. Two days before the party: Place chicken in large bowl. In small bowl, combine teriyaki sauce, orange juice, honey and garlic. Pour over chicken, cover and marinate overnight.

2. Soak 10" skewers in water overnight.

3. One day before the party: In large nonstick skillet over high heat, Sauté chicken in batches each for about 4 minutes or until cooked halfway through. Place chicken on cookie sheet to cool.

4. On 20 prepared 10" skewers, alternating pieces, thread 3 pieces of the chicken, 2 pieces of the zucchini, 2 pieces of the yellow pepper, 1 cherry tomato and 2 mushroom halves. Thread 2 mushroom halves, 4 pieces zucchini, 4 pieces pepper, 1 cherry tomato and 2 mushroom halves on remaining 20 skewers.

5. To make chicken kabob baste: In a small bowl, combine teriyaki sauce, juice and honey; brush on chicken kabobs. To make vegetable kabob baste: In another small bowl, combine lemon juice, oil, salt and pepper; brush on vegetable kabobs.

6. Place skewers on baking rack and broil 6 inches from heat until cooked through, about 6 minutes, turning once and basting with additional mixture. Place in refrigerator overnight.

Day of the party: Preheat oven to 350 degrees F. Heat kabobs for 5 minutes. Remove kabobs to platter and sprinkle with salt and pepper to taste.

Serving size (1 vegetable and 1 chicken kabob)
According to the magazine:
Per serving: 174 Calories, 2g Fat, 2g Fiber
Selections: 2 FR/V, 3 P/M
Weight Watcher Points: 3

Source:
"Weight Watchers Magazine Oct. 1996, page 46-47"
Yield:
"20 kabobs"

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NOTES : Submitted by Pamela S. on 12/11/97 to MC Swap. Shared by Pamela S. on 10/6/99 to the W. W. Forum.
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