Marinated Chicken Kebabs
|Reduced-sodium soy sauce||2 Tablespoon|
|Oriental sesame oil||1 Tablespoon|
|Dry sherry/Apple juice||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Boneless skinless chicken breasts||1 Pound, cut into 3/4 inch cubes|
|New potatoes||12 Ounce (Unpeeled)|
|Zucchini||2 Medium, cut into 3/4 inch cubes|
Combine the soy sauce, oil, sherry, ginger, garlic, and pepper in a medium-size bowl.
Add the chicken, toss until well coated, then cover and refrigerate for 1 hour, stirring occasionally.
Meanwhile, cook the potatoes, uncovered, in a large saucepan of boiling water for 15 minutes.
Drain well, cool, and halve.
Thread the potatoes onto six 14-inch metal skewers, alternating them with the chicken, zucchini, and tomatoes, and dividing all evenly.
On a grill set 6 inches above white-hot coals, cook the kebabs for 15 minutes, turning every 5 minutes, or until the chicken is no longer pink on the inside