Guest Author - Deborah Adams
1 1/2-2 lbs. boned, skinless chicken breasts
1/4 c. soy sauce
1/4 c. Russian reduced-calorie salad dressing
1 tbsp. sesame seeds
2 tbsp. lemon juice
1/4 tsp. ginger
1/4 tsp. garlic powder
1 lg. green pepper, cut into 1 inch pieces
2 onions, cut into eights
3 sm. zucchini or yellow squash, cut into 3/4 inch pieces
1 pt. cherry tomatoes (optional)
Vegetable cooking spray
Cut chicken breasts into 1 inch pieces. Place chicken in a container to marinade. Combine next 6 ingredients in a jar; cover tightly and shake vigorously. Pour over chicken; cover and marinate in the refrigerator 4 hours or more. Remove chicken from marinade, reserving marinade. Alternate chicken and vegetables on skewers coated with vegetable spray. Grill kabobs until done (15-20 minutes) on medium coals. Turn and baste often with marinade. Yield: 6 servings.
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