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
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.