Tuesday, May 24, 2011

Easy Grilled Teriyake Chicken Kebabs

When I take over grilling duties from my husband, I still make him light it for me. That's because our trusty old grill,  hasn't had a working starter for about eight years :)

Kebabs are really easy. Most of the work involves a knife. My suggestions:
1. Use metal skewers, like these. They're easy to clean and no pre-soaking required (they also won't catch on fire if you get a bad flareup). Buy once, use for years.

2. Get a set of color-coded flexible cutting boards and extra knives. That way you can keep beef, chicken, fish, and vegetable ingredients separate until its time for the final assembly. If you only have one favorite chef's knife, always cut the vegetables before the meat (and wash with hot, soapy water when switching between meats).

This recipe feeds about 3-4 people, and is easy to scale up by adding more meat, veggies or fruit. Apples, peaches, thick pineapple chunks, and squash are all good choices.

  • 2 bell peppers (I used 1 green, one yellow)
  • 3 small yellow onions
  • 16 oz baby bella mushrooms, cleaned and whole
  • 3/4 pound boneless, skinless chicken breast
  • Bottled teriyake sauce. I used Kikkoman Honey Pineapple:

  • salt, pepper, and olive oil
  1. Light a gas grill and turn all burners to high to preheat about 10 minutes.
  2. While the grill heats, chop all of the veggies (except the mushrooms)into 1" chunks.
  3. On a separate cutting board, trim any fatty bits off the chicken and chop the into 1" chunks. Sprinkle with salt and pepper and drizzle with olive oil.
  4. Alternate veggies and meat on the skewers, ending with a mushroom on the pointed end (they will help keep the rest of the veggies from sliding off during transfers).
  5. Turn the grill burners down to medium-high and clean the grates (Old gunk comes off really well when they are hot).
  6. Arrange all the skewers on the grill. Cover and cook about 2 minutes per side.
  7. For turning, I would take the skewer from the far right hand side, move it to the far left, and roll the rest of them down across the grates, then cook another 2 minutes. Keep rolling and moving that last skewer back to the beginning until all the chicken is cooked through and all sides are equally grilled. This helps account for hot and cold spots on an unevenly cooking grill :)
  8. During the last 2-3 rotations of the kebabs, brush the teriyake sauce on teh top side using a long-handled grill brush. Careful not to leave the sauced-sides down for too long--the sugars in the sauce can burn.
  9. If you need a carb fix, serve over steamed brown rice, or as wraps in tortillas.

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