A great summertime meal, Chicken Kabobs, grilled on the barbecue, served with Wasabi-Soy sauce.
This is how we do it....
Slice up your favorite vegetables and pineapple and drizzle with olive oil.
Marinade chicken breasts with Easy-Does-It Chicken Marinade.
Slice chicken breasts into 1 inch chunks.
I like to separate the meat on skewers from the main vegetables so that the meat cooks evenly.
I forgot to take a picture of the bacon...slice bacon into thirds and skewer the cut pieces onto each skewer to enhance the flavoring of the chicken.
Skewer the vegetables separate from the meat kabobs for even cooking.
Grill chicken kabobs on medium heat for 10-15 minutes on the barbecue.
Grill vegetable kabobs for about 10-12 minutes on barbecue.
Thank you to the person who invented Wasabi! We could not live without it.
This stuff is spicy hot!
In a small mixing bowl, add 1 heaping teaspoon of wasabi powdered horseradish, stir in 2 tablespoons of water, mix until smooth and creamy.
Adjust water to get the consistency you like.
Add 1 1/2 tablespoons of low sodium soy sauce for a strong wasabi flavor.
For those who can only stand a touch of wasabi...
Add 1 1/2 tablespoons of low sodium soy sauce into a small bowl and add a "dab" of wasabi to the soy sauce until it tastes just right to you.
Dip your chicken into the sauce or drizzle over the whole kabob and enjoy!