Teriyaki Chicken Kabobs

Marinade Ingredients:

1 ounce dry sherry
2 ½ tablespoons firmly packed light brown sugar
1 tablespoon soy sauce (use low sodium if available)
2 teaspoons canola or corn oil
½ teaspoon ground ginger
½ teaspoon hot pepper oil

Kebab Ingredients:

1 pound boneless, skinless chicken breasts (cut into 24 cubes)
2 medium onions, cut into 8 wedges
1 medium zucchini, cut crosswise into 8 pieces
8 medium button mushrooms
8 cherry tomatoes

Directions:

In a shallow glass bowl large enough to hold the kabob ingredients in a single layer, stir together the marinade ingredients until the brown sugar is dissolved. Add the kabob ingredients, turning to coat. Cover and refrigerate for about one hour, turning occasionally.

Meanwhile, soak eight long wood skewers in cold water for at least ten minutes for prevent charring, or use metal skewers.

When the kabobs have marinated, preheat the broiler. Remove the kabob ingredients from the marinade, discarding the marinade. Thread on each skewer as follows: chicken, onion, zucchini, chicken, mushroom, tomato, onion, chicken.

Put the skewers on a broiler rack in a broiler pan. Broil about four inches from the heat for about six minutes, or until the chicken is no longer pink in the center, turning once halfway through.