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Teriyaki Chicken and Vegetable Kebabs

Individualize your kebabs with your favorite vegetables and this teriyaki chicken to grill tonight.


  • 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


  • 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.