Korean-Style Chicken and Vegetable Kabobs

Name: Korean-Style Chicken and Vegetable Kabobs
Cuisine: South Korea
Ingredients: 1 cup Chicken (cut into bite-sized pieces); 1 cup Bell peppers (cut into bite-sized pieces); 1 cup Onions (cut into bite-sized pieces); 1 cup Mushrooms (cut into bite-sized pieces); 2 tbsp Gochujang (Korean chili paste); 1 tsp Soy sauce; 1 tsp Brown sugar; 2 cloves Garlic (minced); 1 tsp Ginger (grated); 1 tsp Sesame oil; 1 to taste Salt (to taste)

A recipe from South Korea.

🇰🇷 South KoreahighProteinlowCarbgymFood

Korean-Style Chicken and Vegetable Kabobs

Nutrition (per serving)

420Calories

25 gProtein

20 gCarbs

25 gFat

3 gSugar

1300 mgSalt

Ingredients

1 cup Chicken (cut into bite-sized pieces)
1 cup Bell peppers (cut into bite-sized pieces)
1 cup Onions (cut into bite-sized pieces)
1 cup Mushrooms (cut into bite-sized pieces)
2 tbsp Gochujang (Korean chili paste)
1 tsp Soy sauce
1 tsp Brown sugar
2 cloves Garlic (minced)
1 tsp Ginger (grated)
1 tsp Sesame oil
1 to taste Salt (to taste)

Method

Preheat grill to medium-high heat.
Thread the chicken, bell peppers, onions, and mushrooms onto skewers, leaving a small space between each piece.
In a small bowl, whisk together the gochujang, soy sauce, brown sugar, garlic, and ginger to make the sauce.
Brush the sauce onto both sides of the chicken and vegetables.
Grill the kabobs for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender, turning occasionally.
Brush the kabobs with sesame oil during the last minute of grilling.
Serve hot, garnished with green onions and a drizzle of sesame oil if desired.