Steve's Chicken Kabobs

for the toaster oven

by Steve Hicks

These easy chicken kabobs can be broiled in your toaster oven if you keep them small. They are not only delicious but they are very colorful and attractive on the plate. Allow at least two kabobs per person--three for the big eaters. You will need some small wooden skewers. Often you can make two 6-inch skewers from one 12-inch, by breaking them in half and sharpening the opposite end. Soak wooden skewers in water for a couple of hours before spearing your chicken and vegetables.

Kabobs

• about 2 pounds of boneless raw chicken cut into thumb-sized pieces
• 2-3 small zucchini (make stripes on zucchini with a potato peeler)
• purple onion
• small fresh mushrooms
• sweet red bell pepper
• any other raw vegetable that you like

Marinade

• 1/2 cup soy sauce
• 2 Tbsps Worcestershire sauce
• 2 Tbsps olive oil
• 2 Tbsps brown sugar
• 2 Tbsps honey
• 2 tsps dry mustard

Whisk together ingredients for the marinade until well blended, reserving about 1/3 cup for basting later. Add raw chicken to remaining marinade and refrigerate for 2-4 hours.

Meanwhile, cut zucchini into "coins" and cut other vegetables into similar small, stamp-size pieces. When you are ready to make the kabobs, line your toaster oven pan with aluminum foil. Keep your kabobs small and short so they will better fit into your toaster oven. Also, they will cook faster.  Of course, you may broil them in a standard oven.

Make kabobs by threading chicken and vegetables onto skewers in the usual alternating pattern. Brush kabobs with remaining marinade. Turn them at least once as they broil and brush again. My toaster oven will cook them in about 20-25 minutes but your times may vary depending on your oven. Serve with rice or a rice pilaf.

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