3 tablespoons tamari
2 tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon minced ginger
1/2 teaspoon red pepper flakes
1 tablespoon extra virgin olive oil
2 medium zucchini, sliced thick, about 1/2-3/4 inch
4 chicken thighs, cut into 1 inch pieces
4 green onions, white and light part only, cut into 1 inch pieces
6 metal or bamboo skewers (soak bamboo skewers for 30 minutes before using)
- Stir together the tamari, vinegar, garlic, ginger, red pepper flakes, and oil in a medium bowl. Add the cut up chicken and marinate for 15 minutes.
- Heat a grill to medium.
- While grill is heating, thread the zucchini rounds, chicken, and onion onto the skewers, alternating between ingredients. For the zucchini, thread them the long way through. For the onion pieces, the short way through. Depending on how many skewers you use, you can double up the chicken pieces. Chicken, onion, and zucchini should be snug on the skewer.
- Oil the grill with a paper towel soaked in olive oil. Grill skewers on one side until grill marked and cooked, about 6 minutes. Carefully flip using a spatula and grill other side until done, another 4-5 minutes.