|1/2 cup||(125 ml) hoisin sauce|
|1/4 cup||soy sauce|
|1 tbsp||(15 ml) rice vinegar|
|1 tsp||(5 ml) sesame oil|
|2||cloves garlic, finely chopped|
|1||Package Schneiders Honey Garlic Chicken Meatballs|
|2||red bell peppers, seeded and each cut into 12 cubes or 12 mini bell peppers (left whole)|
|2 cups||pineapple, cut into 2” cubes|
|12||medium white button mushrooms, whole|
|2||Japanese eggplant, cut into 2” inch rounds|
|2 tbsp||(30 ml) canola oil|
|Salt and pepper|
|8||large wooden skewers|
In a large bowl, combine all the vegetables.
In a separate bowl whisk together the marinade ingredients until well combined. Pour the marinade over the vegetables, toss and season with salt and pepper.
Set aside for 10-15 minutes.
Preheat the grill, setting the burners on medium heat. Oil the barbeque grate.
Thread the chicken meatballs onto the skewers, alternating with the bell peppers, eggplant, mushrooms and pineapple.
Grill the skewers for 6-8 minutes per side or until the chicken and vegetables are cooked thoroughly.
Thread a piece of green onion at each end of the skewers to prevent the wood from burning.
Serve with rice or side salad
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