A little sweet, a little spicy, these chicken kebabs will satisfy your craving for something grilled. We serve them over sweetened Jasmine rice (just add a little sugar to the cooking water). —inpatskitchen
freshly grated ginger
cloves garlic grated on a microplane
toasted sesame oil
toasted sesame seeds
6 to 8 ounce boneless skinless chicken breasts
wooden skewers which have been soaked in water for about 30 minutes or 4 metal skewers
Whisk together all the ingredients except the chicken. Cut the chicken into 1 - 1 1/2 inch cubes. Place the chicken in a heavy zippered plastic bag and add half of the marinade to it. Squish the bag around a bit to make sure the chicken is coated and then refrigerate for about 2 hours.
Heat your grill to medium. Thread the chicken cubes on to the 4 skewers and place on the grill, basting with the reserved marinade until the kebabs are done.
If you like, serve the kebabs over sweetened Jasmine rice and garnish with sliced green onions.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!