24 Bamboo Skewers or Kabob skewers depends on how much and how snug you put on the skewers
2lbsChicken Breastcut into 2" chunks
2cupMr Yoshidas Original Gourmet Sauce
2Onionslarge white sweet onion cut into 2″ squares
2tbspToasted sesame seedsoptional
Prep the Grill and Skewers
Preheat grill to 350˚F
Oil grates to prevent kabobs from sticking.
Soak Bamboo Skewers in water for at least 20 minutes
Prep the Chicken and Onion
Cut chicken into 2″ cubes.
Place chunked up chicken into a large bowl and add 1 cup of Yoshida’s marinade. Cover and refrigerate for 30 minutes.
Cut onion into quarters. Place onion upside-down with the root at the top. Cut in half, then half again.
Separate the layers of onion and put in a bowl.
Starting with an onion slice, thread the chicken and onion onto skewers, alternating each, i.e. onion-chicken-onion-chicken-onion, etc. Always start and finish with an onion slice.
Put assembled skewers onto 1/4 sheet pan or plate.
Pour left over marinade over the kabobs before grilling.
Cook Kabobs over the preheated grill for 5-7 minutes per side until the internal chicken temp is 160˚F.
Brush with extra marinade left on the 1/4 sheet pan or plate while cooking.
Watch Kabobs carefully as they cook quickly.
I often disassemble half go the kabobs into a serving dish so those who do not want an entire skewer can easily take what they want. Place the remaining skewers wither on top of the filled serving dish or on its own serving plate.
Sprinkle with toasted sesame seeds (optional)
Provide tongs, a bowl of Mr. Yoshida’s Marinade with pastry brush, side plates, and forks or chopsticks.
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