Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 bamboo skewers (12 inch)
- 1 tablespoon oil
- 1/2 cup finely chopped onions
- 2 tablespoons brown sugar
- 1/4 cup chili sauce
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4-1/2 teaspoon cayenne
- 4 boneless skinless chicken breast halves
- =
Directions
Heat grill. Soak bamboo skewers in water for about 30 minutes. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir until tender. Stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne. Remove from heat. Cut chicken breast half into 1/2 inch-wide length-wise strips (not cubes!!) Add spice mixture, toss to coat. Weave chicken strips onto skewers. When ready to grill, oil grill rack. Place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 7-10 minutes , or until chicken is no longer pink, turning once and brushing frequently with spice mixture.