Marinade:

• 1 c. Dorothy Lynch Home Style
• 2 T. La Choy Soy Sauce
• 2 T. rice vinegar
• 1 tsp. Louisiana Hot Sauce
• 2 T. honey
• 1 tsp. Spice World fresh minced garlic
• 1/4 tsp. Tones ground ginger

Kabobs:

• 8 boneless skinless chicken breasts
• 1 lg. yellow bell pepper
• 1 lg. green bell pepper
• 8 oz. fresh mushrooms
• 1 lb. grape tomatoes
• 1 lb. bacon (not seasoned)
• Cooked rice

Number of Servings: 4

Prepare marinade by combining all ingredients. Cut chicken breast into bite-sized pieces. Place into Ziploc® bag with 1 cup of the marinade. Let marinate for 30 minutes. Soak 8 bamboo skewers in water until ready to use. Cut peppers into 1-inch pieces. Remove stems from mushrooms and cut caps in half. When meat is done marinating, slide pieces of chicken, peppers, mushrooms and tomatoes onto bamboo skewers, beginning and ending with the chicken. Repeat till all skewers are filled. Take a piece of bacon and poke the top of the skewer through one end of the bacon. Twist bacon around kabob and poke the bottom of the skewer through bacon to secure the strip. Grill over hot coals for 6 to 15 minutes, brushing with sauce. Grill time depends on the heat of coals and where kabobs are placed on grill. Serve with the extra sauce that was NOT used to marinade with. Serve with prepared rice.

Notes:
2016 Iowa State Fair Second Prize Winner