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Asian Grilled Chicken Kebabs With Sliced Seedless Watermelon

Ingredients
For the asian marinade:
  Rice wine vinegar 1⁄3 Cup (5.33 tbs)
  Lime 1 , juiced
  Soy sauce 1⁄4 Cup (4 tbs)
  Ginger 2 Tablespoon, chop
  Garlic chilli sauce 1 Tablespoon
  Sesame oil 1⁄2 Cup (8 tbs)
For the kebabs:
  Chicken breasts 2 , cut in 2 inch squares
  Yellow bell pepper 1 , seeded and cut in 2 inch squares
  Red bell pepper 1 , seeded and cut in 2 inch squares
  Sweet onion 1⁄2 , peeled and cut in 2 inch squares
  Cherry tomatoes 15
  Corn ears 2 , shucked and cut into 2 inch cobs
  Portobello mushrooms 2 , gills removed and cut in 2 inch squares
  Basil leaves 15
  Kosher salt To Taste
  Cracked black pepper To Taste
  Watermelon 1 , quartered
Directions

MAKING
1. For the marinade: In a bowl, mix together the rice wine vinegar, lime juice, soy sauce, ginger, garlic chili paste and sesame oil.
2. Line up the 2 inch chicken breast pieces, yellow bell pepper, re bell pepper, sweet onion, cherry tomatoes, corn, portobello mushrooms and basil leaves onto the skewers in any order you wish.
3. Place the skewers in a pot and pour the marinade over it. Add some pepper.
4. place the skewars on the grill to cook the meat and vegetables. Caramelize on all sides.

SERVING
5. Plate the kebabs along with a side of sliced watermelon and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Taste: 
Savory
Method: 
Grilling
Dish: 
Kebab
Ingredient: 
Chicken Breast
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
5

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