Ginger Chicken Skewers

We packed the flavour into these delicious chicken and vegetable skewers by adding fresh lime, ginger and garlic. Once marinated, these skewers cook up quickly. Serve with rice for a weeknight meal. 

Food Storage: up to 3 days in the refrigerator.

Yield: Serves 6

Ginger Chicken Skewers


  • 1/4 cup fresh lime juice*
  • 1 tbsp canola oil*
  • 1 tsp grated lime peel*
  • 1 tsp grated fresh ginger*
  • 1 clove garlic, crushed*
  • 1/4 tsp pepper*
  • 4 boneless skinless chicken breasts
  • 12 mushrooms
  • 1 green bell pepper, cut into 1 inch squares
  • 1 medium red onion, cut into 1 inch chunks
  • 6 bamboo skewers


  1. Combine lime juice, oil, peel, ginger, garlic and pepper in a large heavy zip-lock plastic bag. Reserve 2 tbsp of marinade for basting and refrigerate until grilling.
  2. Cut chicken into 1 inch pieces. Add chicken to marinade. Seal bag. Refrigerate for 3 hours but not longer than 5 hours.
  3. Soak skewers in hot water for 30 minutes.
  4. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  5. Remove chicken from marinade, discard marinade. Pat chicken dry.
  6. Thread chicken and vegetables alternately onto soaked skewers.
  7. Grill over medium heat on natural gas barbecue for 8 - 10 minutes, turning occasionally and basting once with reserved marinade, until chicken is cooked and vegetables are tender.
Nutritional analysis per serving:


123 calories, 3.1 g fat, 19.1 g protein, 4.2 g carbohydrate, 1.4 g fibre, 47 mg sodium