Recipes
Chicken Kabobs with Ginger Lemon Marinade
Ingredients:
Serves 4
Tip:
♦ This tart yet sweet marinade complements veal and firm white fish, too.
♦ For a change, try a combination of red or yellow pepper instead of the green pepper.
♦ Serve over a bed of brown rice.
8 oz boneless skinless chicken breasts, cut into 2-inch (5 cm) cubes 250 g
16 squares sweet green pepper 16
16 pineapple chunks (fresh or canned) 16
16 cherry tomatoes 16
GINGER LEMON MARINADE
3 tbsp lemon juice 45 mL
2 tbsp water 25 mL
1 tbsp vegetable oil 15 mL
2 tsp sesame oil 10 mL
1½ tsp red wine vinegar 7 mL
4 tsp brown sugar 20 mL
1 tsp minced gingerroot (or ¼ tsp/1 mL ground) 5 mL
½ tsp ground coriander 2 mL
½ tsp ground fennel seeds (optional) 2 mL
Instructions:
1. Ginger Lemon Marinade: In small bowl, combine lemon juice, water, vegetable oil, sesame oil, vinegar, brown sugar, ginger, coriander, and fennel seeds (if using); mix well. Add chicken and mix well; marinate for 20 minutes.
2. Alternately thread chicken cubes, green pepper, pineapple and tomatoes onto 4 long or 8 short barbecue skewers. Barbecue for 15 to 20 minutes or just until chicken is no longer pink inside, brushing often with marinade and rotating every 5 minutes.
Notes:
Nutritional Analysis per Serving: Calories 165, carbohydrate 16g, fiber 2g, protein 11g, total fat 7g, saturated fat 1g, sodium 31mg, cholesterol 26mg.
Canada’s Choice per Serving: 1 Carbohydrate, 1½ Meat & Alternatives
Recipe reprinted with permission from Complete Canadian Diabetes Cookbook, Katherine E. Younker, Robert Rose Inc., 2005, http://www.robertrose.ca