Ingredients

The following ingredients have 8 Servings
  • 12 fresh mushrooms (whole)
  • small zucchini or summer squash, cut into 8, 1-inch pieces
  • large peppers, cut into pieces
  • large onion, cut into wedges
  • 12 cherry tomatoes
  • 1 lbs boneless skinless chicken thighs, cut into 32 1 to 1-1/2 inch pieces
  • 1⁄3 cup soy sauce
  • 1⁄3 cup brown sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 2 tablespoons honey
  • 1 teaspoon seasoning salt

Instruction

  • Combine all the marinade ingredients in a large, resealable plastic food bag. Reserve 2 tablespoons of marinade; set aside. Add the chicken pieces. Tightly seal the bag. Turn the bag several times to coat chicken well. Place in 13 x 9-inch pan. Refrigerate, turning occasionally, about 3 hours. Refrigerate the reserved marinade.
  • When you're ready to grill, drain the meat and discard the marinade. On metal or soaked wooden skewers, alternate meat, mushrooms, zucchini, green pepper, onion, and tomatoes.
  • Place the kabobs onto the grill. Grill, turning and brushing occasionally with the reserved marinade until chicken reaches at least 175°F. or until juices run clear when pierced with a fork (15 to 20 minutes).