It’s starting to feel more and more like summer has arrived. I don’t know about you, but that’s my favorite time to fire up the grill and cook over the fire. It doesn’t matter if you’re using charcoal or the gas grill or you’re at the campground cooking over hardwood coals, there’s something special about grilling outdoors.
One of my favorite foods to grill are kabobs. Meat and vegetables on a skewer, grilled over a hot fire and enjoyed with a side of rice or grilled potatoes. What a great way to incorporate multiple food groups!
Grilled steak and chicken that doesn’t dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Prepare: 4 hrs 30 mins
Cook: 10 mins
Total: 4 hrs 40 mins
½ cup teriyaki sauce
½ cup honey
½ tsp garlic powder (or 1 tsp minced garlic)
1/8 tsp ground ginger
2 bell peppers (red, green, orange, or yellow) cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 ½ cups whole fresh mushrooms
2 lbs boneless, skinless chicken breast halves (or whole chicken thighs) cut into cubes
or 2 lbs beef sirloin, cut into 1 inch cubes
(You can substitute cubed zucchini or summer squash, add cubed fresh pineapple cubes, or instead of meat you might use firm tofu. Adapt to your tastes.)
In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours. (You can also choose to marinate the meat only and grill the vegetables unmarinated).
Preheat grill for medium-high heat.
Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.