4 – skinless, boneless Chicken breast halves, cut into 1.5 inch pieces
1 cup – vegetable oil
1/4 cup – Lemon juice
2 – onions, quartered
1 – green bell pepper, cut into large chunks
2 tbsp – sesame seeds
1/2 tsp – Garlic powder
1/2 cup – soy sauce
1/2 cup – light Corn syrup
1 (8 ounce) package – fresh chopped Mushrooms
Garlic salt to taste
In a medium bowl, blend vegetable oil, light corn syrup, soy sauce, lemon juice, sesame seeds, garlic powder and garlic salt.
Place chicken in the mixture. Cover and marinate in the refrigerator at least 2 hours.
Pre-heat an outdoor grill for medium heat and lightly oil grate.
Thread chicken onto skewers alternately with onions, mushrooms and green bell pepper.
Pour marinade into a saucepan, and bring to a boil. Cook for 5-10 mins.
Place skewers on the prepared grill.
Cook 15-20 mins, turning frequently, until chicken is no longer pink and juices run clear.
Baste with the boiled marinade frequently during the last 10 mins.
By: Rehana Khambaty (Sify Bawarchi)