The recipe for these delicious kebabs is published in my cookbook L’Érable, c’est bon en sirop! Guy Saint-Jean Editor. To enhance the taste of these skewers, serve them with cooked unseasoned rice.
Chicken and vegetables marinate 3 to 6 hours before cooking. If you are using wooden skewers, it is best to soak them in water 30 minutes before using them.
Servings: 4
In a plastic bag large enough to hold the chicken and vegetables, add the oil, maple syrup, lemon juice, soy sauce and garlic. Close the bag and mix well. Add the chicken and vegetables. Seal the bag and refrigerate for 3 to 6 hours.
Heat the barbecue on low heat OR set oven rack at about 5 inches of the broil element and preheat oven at broil.
Thread the pieces of chicken, onion, pepper and mushroom on skewers.
Cook the kebabs on the barbecue or at broil for 10 Minutes. Baste kebabs with remaining marinade and turn them. Cook for about 10 Minutes more minutes, until chicken is no longer pink inside. Serve immediately.
Ingredients
Directions
In a plastic bag large enough to hold the chicken and vegetables, add the oil, maple syrup, lemon juice, soy sauce and garlic. Close the bag and mix well. Add the chicken and vegetables. Seal the bag and refrigerate for 3 to 6 hours.
Heat the barbecue on low heat OR set oven rack at about 5 inches of the broil element and preheat oven at broil.
Thread the pieces of chicken, onion, pepper and mushroom on skewers.
Cook the kebabs on the barbecue or at broil for 10 Minutes. Baste kebabs with remaining marinade and turn them. Cook for about 10 Minutes more minutes, until chicken is no longer pink inside. Serve immediately.
