Cooking for Baby by Barnes Lisa

Author:Barnes, Lisa
Language: eng
Format: epub
Publisher: Weldon Owen
Published: 2015-06-08T16:00:00+00:00

chicken & vegetable kebabs

skinless, boneless chicken breast, 1 large (¾ lb), cut into 1½-inch cubes

low-sodium soy sauce, 3 Tbsp

canola oil, 1 Tbsp

brown sugar, ½ tsp

ground ginger, ¼ tsp

summer squash or zucchini, 1 medium

red and/or orange bell pepper(s), 1 medium or 8 miniature

brown or white mushrooms, 8

MAKES 4 SKEWERS

• Put chicken in a large glass dish. In a small mixing bowl, whisk together soy sauce, oil, sugar, and ginger to make a marinade. Reserving 1 Tbsp marinade in a small bowl, pour marinade over chicken. Cover and refrigerate for at least 30 minutes or up to 4 hours. Meanwhile, soak 4 wooden skewers in cold water for at least 30 minutes.

• Preheat a broiler, or prepare a grill for direct grilling over high heat. Cut squash into 1-inch rounds. Stem and seed pepper(s) and cut into ½-inch squares. Place squash, pepper(s), and mushrooms in a medium mixing bowl. Drizzle with reserved 1 Tbsp marinade and toss to coat evenly.

• Drain skewers. Thread chicken and vegetables onto skewers, alternating as desired. If broiling, place kebabs on a lightly greased baking sheet or broiler pan. Broil or grill until browned on first side, 5–6 minutes. Turn and broil on second side until browned and chicken is cooked through, 4–6 minutes.

To store Refrigerate in an airtight container for up to 3 days.

This all-purpose recipe can be adjusted to serve any age and taste—not just baby. Choose any mix of colors, vegetables, and meats to suit your family’s preferences. If needed, you can puree the chicken and vegetables for younger babies. For toddlers, chop them into small pieces they can pick up. Serve this with Millet & Zucchini Medley (see recipe) or, for babies eating corn, with Polenta (see recipe).

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