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teriyaki kabobs

(1 rating)
Recipe by
sherry monfils
worcester, MA

Since I had the grill all set up, I figured I'd make some kabobs w/ a simple teriyaki sauce. They came out very tasty. It's best if you marinate for 24 hrs to let the flavors meld.

(1 rating)
yield 10 serving(s)
cook time 20 Min

Ingredients For teriyaki kabobs

  • skewers, if using wood ones, soak in water for 10 mins
  • 1/2 c
    lite teriyaki sauce
  • 1/2 c
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
  • 1/2 tsp
    ground ginger
  • 2 lg
    red bell pepper, cut into 2"-pieces
  • 1 lg
    onion, cut into wedges
  • 1-1/2 c
    whole fresh mushrooms
  • 1 lb
    beef sirloin, cut into 1"-cubes
  • 1-1/2 lb
    boneless, skinless chicken breasts, cut into 1"-cubes

How To Make teriyaki kabobs

  • 1
    In lg resealable plastic bag, mix teriyaki sauce, honey, garlic powder, pepper and ginger. Place red bell peppers, onion, mushrooms, beef and chicken in bag, seal. Refrigerate overnight.
  • 2
    Heat grill for med-high heat. Discard marinade. Thread the meat, veggies and chicken onto skewers, leaving a little space in between each item.
  • 3
    Grill about 10 mins, turning as needed, or until meat and chicken is cooked through. I serve w/ rice pilaf, yum!

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