Shelly's Recipe

KEBABS WITH TWO LAYERS OF FLAVOR

Category: Kabobs/Kebobs/Skewers

3 tbsp soy sauce
2 tbsp lime juice
1 tsp hot chili oil and grated fresh ginger
1 1/4 lb. boneless skinless chicken thighs, cut into 1 1/2 inch pieces
2 zucchini (or 1 zucchini and 1 yellow summer squash), cut into 1 inch pieces
1 Japanese eggplant, cut into 1 inch pieces
12 small button mushrooms
1 tbsp vegetable oil
1/3 cup hoisin sauce
1/2 tsp five-spice powder

In small bowl, combine soy sauce, lime juice, chili oil and ginger. Stir in chicken. Let stand at room temperature 20 minutes to marinate.

Meanwhile, in medium bowl, combine zucchini, eggplant and mushrooms, toss with oil. Heat grill. Thread chicken, zucchini, eggplant and mushrooms onto 6 (12 inch) metal skewers, discard marinade. Place kebabs on grill 4 to 6 inch from medium coals. Cook 3 to 5 minutes, turning once.

Meanwhile, in small bowl, mix hoisin sauce and five-spice powder.

Remove from grill. Brush kebabs with hoisin mixture. Return to grill, cook an additional 2 to 3 minutes or until chicken is no longer pink in center and vegetables are tender, turning once. Serves 6