• 2 green onions, chopped
  • 1 jalapeno chile, seeded and minced
  • 1 tablespoon minced, peeled fresh ginger
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons vegetable oil
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon plus 1/8 teaspoon salt
  • 1 pound skinless, boneless chicken breast halves, cut into 12 pieces
  • 1 red pepper, cut into 1-inch pieces
  • 1 green pepper, cut into 1-inch pieces


  1. In blender or in food processor with knife blade attached, process green onions, jalapeno, ginger, vinegar, Worcestershire, 2 teaspoons oil, allspice, thyme, and 1/2 teaspoon salt until paste forms.
  2. Place chicken in small bowl or in ziptight plastic bag and add green-onion mixture, turning to coat chicken. Cover bowl or seal bag and refrigerate chicken 1 hour to marinate.
  3. Meanwhile, in small bowl, toss red and green peppers with remaining 1 teaspoon oil and remaining 1/8 teaspoon salt.
  4. Place kabobs on rack in broiling pan. Brush kabobs with any remaining marinade.
  5. Place pan in broiler at closest position to heat source. Broil kabobs 5 minutes; turn and broil until chicken loses its pink color throughout, about 5 minutes longer.

Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 181
Fat: 5 grams
Sodium: 525 milligrams
Cholesterol: 66 milligrams
Protein: 27 grams
Carbohydrates: 6 grams

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Diabetic Exchanges

3 Lean Meat, 1/2 Bread/Starch

Book Title: The All New Good Housekeeping Cookbook