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Garlic Honey Chicken Kebabs

garlic-honey-chicken-kebabs

Ingredients:

  • ¼ cup vegetable oil
  • ⅓ cup honey
  • ⅓ cup soy sauce
  • ¼ teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 3cloves garlic
  • 5 small red onions, cut into 2 inch pieces
  • 2 red or green bell peppers, cut into 2 inch pieces
  • skewers

Directions

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Grilled Teriyaki Shrimp Kebab

teriyaki-shrimp-kebabs

Ingredients for the sauce:

  • 1/4 cup low-sodium teriyaki sauce
  • 1 tablespoon sesame seeds, toasted

Ingredients for the kebabs:

  • 48 large peeled and deveined shrimp (about 1 1/2 pounds)
  • 32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
  • 1 medium red onion, cut into 8 wedges
  • Cooking spray

Directions

Prepare the grill.

To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.

To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.