3/4 cup teriyaki marinade and sauce*
1/2 cup green onions -- sliced
2 tablespoon gingerroot -- grated peeled
2 teaspoons dark sesame oil
2 cloves garlic -- minced
1 pound chicken breasts -- skinless boneless
-- cut into 24 pieces
8 large green onions
2 medium zucchini -- cut into 24 chunks
2 large red bell pepper -- cut into 24 1-inch
squares
24 small mushrooms -- (3/4 pound)
vegetable cooking spray
3 cups hot cooked soba or rice -- (buckwheat noodles)
Instructions:
* Yoshida and Ebara brands are good ones. Combine first 6 ingredients
in a bowl; marinate in refrigerator 30 minutes, stirring occasionally.
Remove green tops from onions, and cut white portion of each onion
into 3 pieces; set aside. Drain chicken, reserving marinade. Prepare
the grill. Thread 3 chicken pieces, 3 onion pieces, 3 zucchini chunks,
3 pepper squares, and 3 mushrooms alternately onto each of 8 skewers.
Place kabobs on grill rack and cook 15 minutes, occasionally turning
and basting with reserved marinade. Serving Ideas : Serve over soba.
