These grilled kabobs made with steak and chicken stay moist and flavorful. The meat and vegetables are marinated in a honey teriyaki sauce, then skewered and grilled until tender and delicious.
Ingredients
- Teriyaki sauce: 0.5 cup
- honey: 0.5 cup
- garlic powder: 0.5 tsp
- pinch ground ginger: 0.5 piece
- ½ pounds skinless, boneless chicken breast halves: 1 piece (cut into cubes)
- beef sirloin: 1 pound (cut into 1-inch cubes)
- red bell peppers: 2 piece (cut into 2-inch pieces)
- sweet onion, peeled and: 1 piece (cut into wedges)
- ½ cups whole fresh mushrooms: 1 piece
- skewers:
Metric Conversion
Stages of cooking
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Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight.
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Preheat the grill to medium-high heat. Lightly oil the grill grate.
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Discard marinade. Thread meat and vegetables onto skewers, leaving a small space between each item.
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Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.
