Chicken and Scallion Skewers

Ingredients

• 12 (8 inch)  bamboo skewers

• 1 1/2 lbs boneless skinless chicken breasts, trimmed of fat
• 16 scallions

Marinade

• 1/4 cup reduced sodium soy sauce (regular will make this too salty)
• 3 garlic cloves, finely chopped
• 2 tablespoons finely grated ginger (measure after grating)
• 1 tablespoon ground toasted sesame seeds (measure after grounding)
• 1 tablespoon honey (any variety works)
• 1 1/2 teaspoons sesame oil
• 1 pinch red pepper flakes
• fresh ground black pepper

Directions

1. 1

   Place 12 bamboo skewers in warm water for 30 minutes.

2. 2

   Mix together all the the ingredients for the marinade in a small bowl.

3. 3

   Cut the chicken breasts into long strips, about 8 per breast half.

4. 4

   Trim the scallions into 1 1/2 long pieces.

5. 5

   Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.

6. 6

   Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken. Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally. (The frequency depends on how long you plan to marinade the meat.).

7. 7

   To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side. Brush the kebobs with reserved marinade while cooking.

8. 8

   This serves 6 as a main course but works well as an appetizer.