1 1/2 to 2 lbs. chicken cut into 1 inch cubes
Marinade:
4 T. oil
2 T. sesame oil
1/4 c. soy sauce
6 small garlic cloves, minced
l inch piece of fresh ginger root, peeled and grated
2 green onions, white and light green parts chopped
1/4 c. chopped fresh parsley or cilantro
whisk together
Place marinade in gallon size Ziploc with chicken cubes. Seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 12 hours.
Place on skewers that have been soaked in water with veggies that have been brushed with olive oil and salted (zucchini, mushrooms, onions, peppers, cherry tomatoes). Grill over high heat turning each kabob one quarter turn very 2 minutes, until chicken and veggies are lightly browned and meat is fully cooked, about 8 minutes. Serve with rice.
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