Individualize your kebabs with your favorite vegetables and this teriyaki chicken to grill tonight.
When I think of summer foods I think of grilled foods. Nothing is better than going into the yard or going to the park, firing up the grill and cooking up some meat. Whether you are grilling hamburgers, ribs, or bbq chicken. One of my favorite meals to cook on the grill is kebabs. I love kebabs because you can load them up with a bunch of delicious vegetables and some delicious meat and throw them on the grill with your favorite sauce. We like to add chicken, pork or beef. Our vegetable choices are usually a mix of peppers, onions, squash and sometimes we add pineapple too! And then we like teriyaki sauce, bbq sauce, or whatever. For this recipe, or more of a guideline I chose to do teriyaki chicken and vegetable kebabs. But feel free to switch it up a little, however you want.
Today is the final day, Day #6 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps. With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. For the past six days we have been serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day. We hope you enjoyed all of these wonderful ideas and thank you for tuning in each day.
Teriyaki Chicken and Vegetable Kebabs
Ingredients
- 1 1/2 pounds chicken breast
- 1 yellow squash
- 1 zucchini squash
- 1 red pepper
- 1/2 onion
For the Marinade:
- 2/3 cup yoshidas sauce
- 1/3 cup soy sauce
- 1 TBS minced garlic
- 1 sprinkle ground red pepper
Instructions
- Cut chicken, and vegetables into approx. 1 inch squares.
- Combine yoshidas, soy sauce, garlic and ground red pepper in a small bowl.
- Put chicken in a bowl and cover it with about half of your sauce mixture. Place in refrigerator for about 1 hour.
- Put chicken and vegetables onto kebab sticks (if you are using wooden sticks, soak them in water for about 10 minutes before) rotating through each ingredient.
- Place prepared kebabs onto grill preheated to about 400 degrees.
- Cook kebabs for about 15 minutes on the grill, rotating every few minutes.
- Brush with remaining marinade throughout.
- Cook until chicken is completely cooked through.
Enjoy this easy, delicious and healthy meal cooked on the grill!
Pat Rose Thompson says
I am in Ohio, and have not heard of “Yoshidas sauce”. Can you describe it, please? I want to surprise my DH with these. They have set my mouth to watering just looking at the pics. So glad I stumbled upon your blog. Thank you for posting.
Aimee Berrett says
Pat, its type of sweet teriyaki sauce. I usually buy it at Costco but have seen it at other grocery stores, usuallty in the asian foods section. Here is what it looks like http://www.mryoshidas.com/images/bottle_bottom.jpg
Mahdi Martin says
My favorite activity would definitely be barbeques! I love grilling.
MaryB says
That’s my birthday weekend so a long walk on the beach is something I look forward to doing. We will be with a friend so lots of good food and laughs included!
Alyssa says
LOVE kebabs! Thanks for sharing this recipe!
Becca from ItsYummi.com says
I just LOVE food on a “stick”! Kebabs are one of my favorite things to make on the grill, and yours look so good!
Laura says
We love to either spend Memorial weekend up at the cabin in Bear Lake or up Millceeek canyon cooking out! Xoxo
Jessie says
Curtis’s family always does sourdough pancakes on Memorial Day. Mmmmmm. We are hoping to have a baby this year though!
hicksfan7 says
Road trip to visit and picnic with family.