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Teriyaki Chicken Kebabs

For the Teriyaki sauce:

1/2 cup soy sauce

1/2 cup white wine

1/2 cup water

¼ cup brown sugar

2 teaspoons of white vinegar

2 teaspoons fresh ginger (I use the ginger in the jar)

4 cloves garlic, pressed or finely chopped

For the kebabs:

2 to 3 pounds chicken breasts, tenders, or thighs

Onions, green, and red peppers (or whatever you like to put on kebabs)

Freshly ground black pepper

Olive oil

Directions:

First make the teriyaki sauce. Put the first 7 ingredients into a small saucepan, bring to a boil and simmer 5 minutes. Let cool for 10 minutes to allow flavors to mingle.

Next, cut the meat into kebab size pieces and marinate (covered) for 3 hours in the teriyaki sauce.

After the chicken is marinated, put 6 or 7 pieces of chicken on each skewer, separating each chunk with a piece of onion, pepper, pineapple, etc.

Arrange the skewers on a plate.  Pour half of the remaining Teriyaki sauce over the chicken and grind black pepper over the kebabs. Drizzle with olive oil.

Put the kebabs on a grill with a low flame. (Oil the grate so the chicken won’t stick.) Grill for about 6 to 8 minutes on each side, until chicken is completely done and browned slightly.  Serve these tender yummy kebabs with rice.

Makes 6 to 8 large kebabs.  

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