Chicken and Shrimp Kabobs and Vegetable Kabobs with an Asian Glaze

Ingredients

  1. Chicken and Shrimp
  2. 1 cup Chicken Stock
  3. 4 Scallions
  4. 3 tablespoons Reduced-sodium soy sauce
  5. 2 tablespoons Dijon Mustard
  6. 1 tablespoons Hoisin Sauce
  7. 2 teaspoons Minced Ginger
  8. 2 teaspoons Toasted Sesame Oil
  9. 1 tablespoon Sugar Free Honey (use more if sweeter sauce is desired)
  10. Freshly Ground Pepper
  11. 3/4 Lb Chicken Breast Tenders or Boneless Breast cut into 1” cubes
  12. 3/4 Lb 16-20 Shrimp, Cleaned
  13. Vegetables
  14. 1 Green Zucchini Cut into 1 inch pieces
  15. 1 Yellow Squash Cut into 1 inch pieces
  16. 4 Small Portobello Mushrooms
  17. 4 Mini Peppers (Red, Yellow and Orange)
  18. Olive Oil
  19. Salt and Pepper

Instructions

  1. Mix all of the ingredients that go into the marinade (4 scallions, 3 tablespoons of reduced-sodium soy sauce, 2 tablespoons of Dijon Mustard, 1 tablespoon Hoisin sauce, 2 teaspoons of Finely minced ginger, 2 teaspoons of toasted sesame oil, and 1 tablespoon of honey).
  2. Soak the wooden skewers in water for 5 minutes to prevent burning.
  3. Marinate the chicken and shrimp for 30 minutes at room temperature in a zip top bag.
  4. Skewer the Vegetales.
  5. Brush the vegetables  with Olive Oil and salt.
  6. Sprinkle Salt and Pepper
  7. Cook on the grill until done turning often
  8. Skewer the Chicken Tenders and cook on the grill until done (Internal temperature of 160 degrees F)
  9. Skewer the Shrimp and cook on the grill until done
  10. Bring remaining marinade to a boil and reduce until slightly thickened.
  11. Serve on a platter with the marinade sauce on the side.
  12. Enjoy!