Chicken And Scallion Skewers - cooking recipe

Ingredients

12 (8 inch) bamboo skewers
1 1/2 lbs boneless skinless chicken breasts, trimmed of fat
16 scallions
Marinade
1/4 cup reduced sodium soy sauce (regular will make this too salty)
3 garlic cloves, finely chopped
2 tablespoons finely grated ginger (measure after grating)
1 tablespoon ground toasted sesame seeds (measure after grounding)
1 tablespoon honey (any variety works)
1 1/2 teaspoons sesame oil
1 pinch red pepper flakes
fresh ground black pepper

Preparation

Place 12 bamboo skewers in warm water for 30 minutes.
Mix together all the the ingredients for the marinade in a small bowl.
Cut the chicken breasts into long strips, about 8 per breast half.
Trim the scallions into 1 1/2 long pieces.
Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.
Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken. Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally. (The frequency depends on how long you plan to marinade the meat.).
To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side. Brush the kebobs with reserved marinade while cooking.
This serves 6 as a main course but works well as an appetizer.