Teriyaki Kabobs

Teriyaki Kabobs

The perfect summertime recipe! Loaded with nutrients and easy to make. Serve with a salad and enjoy some watermelon slices for dessert!


1/2 cup teriyaki sauce

1/2 honey

1/2 teaspoon garlic powder

Pinch of ground ginger

1 green pepper (cut into 2 inch slices)

1 red pepper (cut into 2 inch slices)

1 large sweet onion, peeled and cut into wedges

2 cups of fresh mushrooms

If you want to add chicken:

1 pound of skinless chicken breasts cut into cubes



Mix teriyake sauce, honey, garlic power and ginger in a large resealable plastic bag.

Place the onion wedges, mushrooms, bell peppers, and chicken in this bag with the sauce - mix together.

Seal and refrigerate at least 4 hours before BBQing.  I do this the night before.

After marination, slide veggies and chicken onto the skewers.

Heat the girl on medium high heat.

Oil the grill so food does not stick.  

Place skewers on the girl for 10 minutes (or more to make sure meat and veggies are fully cooked) turing as needed so both sides are cooked evenly.

TIP:  You can also wrap tin foil around  each skewer to keep the kabob moist.