Teriyaki Glazed Chicken KaBobs

I ran across this recipe for chicken KaBobs on The Iron You blog. The photo and recipe sounded amazing and I had all the ingredients on hand.

Ingredients 

Serves 6

¼ cup soy sauce
¼ cup white wine
¼ cup water
1 tablespoon honey
1 teaspoon white vinegar
2 teaspoons grated fresh ginger
2 cloves garlic, minced
bamboo skewers 
2 lb free-range chicken breasts, cut into 1½-inch chunks
Ground black pepper to taste

I added some vegetables to the KaBobs.  Button mushrooms, green peppers, and onion.

The chicken chunks bathing in the marinade

Toss the vegetables with some olive oil, salt, and pepper

Drain the marinade off the chicken, do not save the marinade.

Soak bamboo skewers in some water,

thread the vegetables and chicken on

the skewers

Grill until the chicken is cooked and vegetables are tender

Directions

In a small saucepan, over medium heat, add soy sauce, white wine, water, honey, white vinegar, ginger and garlic. Bring to a boil, lower the heat and let simmer for 5 minutes.

Turn off the heat and let cool for at least 10 minutes.

In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and teriyaki marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes
(marinate overnight for fullest flavor).

Remove the chicken from the marinade and skewer onto bamboo sticks
that have been soaked in water for 5 minutes.

Heat a grill or a grill pan to medium-low heat
(if you’re using an outdoor grill lightly oil the grill grates).

I strongly recommend low-temperature cooking so that the teriyaki marinade
can glaze without burning black.

Grill the chicken kebabs, until golden brown and cooked through, about 10 - 12 minutes turning regularly, until juices run clear.

Transfer kebabs to a platter, top with chopped cilantro and serve.

This recipe is courtesy from the  "The Iron You"  Isn't their photo beautiful?  And the recipe is delicious!!!!

Enjoy friends!!

Shish KaBobs

It is unseaonably warm, this evening it is 60 degrees outside.  We decided to grill instead of cooking inside.  One of our very favorites is shish kabobs with venison and LOTs of veg.  So here it is.

For the marinade:  (You can make this with beef, too.)  Take the chunks of meat and marinate with equal parts of soy sauce & olive oil, then add a splash of sesame oil, crumble in some dried rosemary, and add some thin slices of garlic.  Place in the fridge and marinate for a couple of hours.

Get the veggies ready.  

All choices that you like, 

just make sure that they are hearty enough to stand up to grilling.

Cut the veggies into chunks that will work well when placed on the skewers with the meat. 

Toss 'em into a bowl.

Add some Italian dressing to the veggies and toss, toss.

When you are ready, skewer the meat and veg and 

place on baking sheet covered with foil. 

 If you have left over veggies as I did, just make an extra veg kabob!  

You might have a vegetarian friend show up!

Time to fire up the charcoals.  We love our Weber grill!

Look at these babies!  Grill the meat to your liking,

we like ours medium rare.

Time to serve it up, tonight we had brown and wild rice with dinner.

Oh, and the tender tender venison! So so delish!

Enjoy friends!!