Teriyaki Chicken Kebabs

Easy and healthy chicken dish.  This can be a great option for those on a low-carb diet, or served on a bed of brown rice for a more balanced full meal!  Prep time is about one hour, and the cook time is just 6 minutes!


Serves 4 (2 kebabs per serving)


1 oz dry sherry

2 1/2 tablespoons light brown sugar

1 tablespoon low-sodium soy sauce

2 teaspoons canola oil

1/2 teaspoon ground ginger

1/2 teaspoon red pepper flakes


1 lb boneless, skinless chicken breast, all visible fat trimmed, and cut into 24 cubes

1 large onion, cut into 16 wedges

1 small green pepper, cut into 8  pieces

1 small yellow pepper, cut into 8 pieces

8 medium mushrooms

1 zucchini cut width-wise, into 8 pieces


1. In a glass bowl large enough to hold the kebab ingredients in a single layer, stir together the marinade ingredients until the brown sugar is dissolved.  Add the kebab ingredients, turning to coat.  Cover and refrigerate for about an hour, turning occasionally.

2. Meanwhile, soak 8 long wooden skewers in cold water for at least 10 minutes to prevent them from charring during the cooking process. (alternatively, you can also use metal skewers)

3. When the kebabs have marinated, preheat the broiler.  Remove the kebab ingredients from the marinade, discarding the marinade.  Thread the ingredients on each skewer as follows: chicken, onion, zucchini, chicken, mushroom, tomato, onion, chicken.

4. Put the skewers on a broiler rack in a broiler pan.  Broil about 4 inches from heat for about 6-7 minutes, or until the chicken is cooked through.  Remember to turn the skewers once halfway through the cooking process.

Nutrition per Serving

172 calories, 29g of protein, 10g of carbohydrates, 1.5g of fat, 3g of fiber, 190mg of sodium

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