Chicken and Scallion Skewers |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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A little pre-holiday cleaning has me tossing out stacks of cooking magazines. Rather than tearing out the recipes and creating small stacks to replace the large ones, I'm typing them up and keeping them here for safekeeping. This recipe is inspired by the cuisine of Korea and appeared in a very old issue of Eating Well magazine - a stylized hybrid of Cooking Light and Bon Appettit. Note that the cooking time does not include 6 to 24 hours for marinating the chicken. Ingredients:
12 (8 inch) bamboo skewers |
1 1/2 lbs boneless skinless chicken breasts, trimmed of fat |
16 scallions |
1/4 cup reduced sodium soy sauce (regular will make this too salty) |
3 garlic cloves, finely chopped |
2 tablespoons finely grated ginger (measure after grating) |
1 tablespoon ground toasted sesame seeds (measure after grounding) |
1 tablespoon honey (any variety works) |
1 1/2 teaspoons sesame oil |
1 pinch red pepper flakes |
fresh ground black pepper |
Directions:
1. Place 12 bamboo skewers in warm water for 30 minutes.
2. Mix together all the the ingredients for the marinade in a small bowl.
3. Cut the chicken breasts into long strips, about 8 per breast half.
4. Trim the scallions into 1 1/2 long pieces.
5. Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.
6. Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken. Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally. (The frequency depends on how long you plan to marinade the meat.).
7. To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side. Brush the kebobs with reserved marinade while cooking.
8. This serves 6 as a main course but works well as an appetizer.
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