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Oriental Chicken and Red Bell Pepper Kabobs

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“These Oriental-flavored grilled kabobs, served with a yummy dipping sauce. Your guests and family will rave! Mix it up and add the veggie of your choice or substitute salmon for chicken. I like the red bell pepper and onions the best. I lowered the fat by using light mayo. Make sauce 2-4 hours ahead of time and marinate chicken 2 hours.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
  2. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
  3. Drain and discard marinade.
  4. In a bowl, toss the red bell pepper and onions with olive oil and salt.
  5. On six metal or soaked wooden skewers, alternately thread one chicken piece and bell pepper and onion(together).
  6. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken juices run clear and veggies are crisp-tender. Serve with dipping sauce.

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