Recipe: Kabob Bar (chicken and vegetable kabobs, 10 servings)

KABOB BAR

3 3/4 pounds skinless boneless chicken breast halves, cut into (1-inch) cubes
1/2 cup light teriyaki sauce
1/2 cup orange juice
1/4 cup honey
6 cloves garlic, chopped
20 (10-inch) wooden skewers
4 pounds zucchini, each cut in 8 (1-inch) coins
8 yellow bell peppers, each cut in 16 squares
40 cherry tomatoes
40 medium mushrooms, halved
20 (10-inch) wooden skewers
FOR THE CHICKEN KABOB BASTE:
2 tablespoons light teriyaki sauce
2 tablespoons orange juice
1 tablespoon honey
FOR THE VEGETABLE KABOB BASTE:
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

TWO DAYS BEFORE THE PARTY:
Place chicken in large bowl. In small bowl, combine teriyaki sauce, orange juice, honey and garlic. Pour over chicken, cover and marinate overnight. Soak wooden skewers in water overnight.

ONE DAY BEFORE THE PARTY:
In large nonstick skillet over high heat, saute chicken in batches each for about 4 minutes or until cooked halfway through. Place chicken on cookie sheet to cool.

On 20 prepared 10-inch skewers, alternating pieces, thread 3 pieces of the chicken, 2 pieces of the zucchini, 2 pieces of the yellow pepper, 1 cherry tomato and 2 mushroom halves.

On the remaining 20 skewers, thread on 2 mushroom halves, 4 pieces zucchini, 4 pieces pepper, 1 cherry tomato and 2 mushroom halves.

To make the chicken kabob baste, in a small bowl, combine teriyaki sauce, juice and honey; brush on chicken kabobs.

To make the vegetable kabob baste, in another small bowl, combine lemon juice, oil, salt and pepper; brush on vegetable kabobs.

Place skewers on baking rack and broil 6 inches from heat until cooked through, about 6 minutes, turning once and basting with additional mixture. Place in refrigerator overnight.

THE DAY OF THE PARTY:
Preheat oven to 350 degrees F. Heat kabobs for 5 minutes. Remove kabobs to platter and sprinkle with salt and pepper to taste.

Makes 20 servings (1 vegetable and 1 chicken kabob per serving)
Source: Weight Watchers Magazine, October 1996