By Lisa Barnes
These are a versatile and easy dish for lunch or dinner for all ages. There are a variety of vegetables and proteins that can be chosen to fit your family’s taste buds. For vegetarians the tofu kebobs are a good option. For those who eat meat, there’s the chicken option. For a larger quantity and more variety make both chicken and tofu, as they have the same cooking time and will be ready at once.
1 ½ tablespoons low-sodium soy sauce
1 ½ tablespoons honey*
1 tablespoon canola oil
1 scallion, chopped
1 tablespoon fresh squeezed orange juice
1 tablespoon fresh squeezed lemon juice
9 ounces firm tofu, cubed (or 2 boneless and skinless chicken breasts, cubed)
8 cherry tomatoes
8 button mushrooms
1 medium bell pepper cut into chunks
1. Whisk all marinade ingredients in a small bowl and pour marinade over tofu or chicken. Tofu should marinate in the refrigerator for 1 hour. Chicken should marinate 30 minutes. While waiting for marinade, soak 4 wooden skewers in cold water at least 30 minutes.
2. Thread tofu or chicken and vegetables onto skewers, alternating as desired. Place kabobs on a lightly greased cookie sheet or broiler pan, and transfer to a hot grill or to the oven set on broil. Cook 5 – 6 minutes on each side or until cooked through and browned.
Makes 4 kabobs
*Do not serve honey to children under one year.