Low Carb Lemon Chicken Kabobs

A flavorful & tender chicken & vegetable kabob.

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts
1 cup lemon juice
2 tablespoons Aloha Brand Hawaiian low sodium soy sauce**
1/4 cup fresh ginger, minced
4 cloves garlic, minced
1/2 - 1 teaspoon black pepper
1 tablespoon dried chives
1 1/2 large red onions
1 red bell pepper
1 yellow bell pepper
16 large mushrooms
8 wooden skewers

Method:
Cut the chicken into cubes and place in a container with a lid.
Mix together the juice, soy sauce, ginger, garlic, black pepper and chives. Pour over the cubed chicken and mix well to make certain all of the chicken is covered. Cover and refrigerate. Marinate for 2 to 4 hours.
Place the wooden skewers in a pan and cover with water, Soak for 30 minutes or longer.
Cut the onions into 8 chunks. Cut the bell peppers into 24 pieces. Wash and trim the stems of the mushrooms. Add to the marinating chicken for 15 minutes.
Thread the chicken alternately with the peppers and mushrooms, ending with an onion wedge.
Grill for 10 minutes, turning to cook all sides. Or, place on a foil lined baking pan and broil, in an oven, for 10 minutes. Turn after 5 minutes to cook both sides. If desired, place the leftover marinade in a sauce pan. Bring to a boil. Reduce the heat and simmer while the kabobs cook. Makes 4 to 8 servings. If desired, drizzle a little bit of the simmered marinade over each kabob on the serving plate.

**Aloha brand low salt soy sauce is delicious, inexpensive and has less carbs than other soy sauce brands.

Notes: This recipe was so simple to make and a crowd pleaser. My husband said it was the best chicken he had ever tasted!

Nutritional info per kabob, approximately:
177 calories ~ 3.28 grams fat ~ 7.15 grams net carbs ~ 27.86 grams protein