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HomeBlogBreaking EggsEasy Family Recipes: Teriyaki Kabobs

Easy Family Recipes: Teriyaki Kabobs

Teriyaki KabobsFood on a stick is a great dinnertime treat for the kids, and these sweet and savory kabobs will have the whole family singing your praises. I like to marinate these overnight for maximum flavor, then have the older kids lend a hand with assembly. Just be sure to watch for safe handling of the chicken and shrimp. If you think think the kids aren’t up that challenge, make the kabobs each wtih a single ingredient, then remove the food from the skewers prior to serving so that each person receives a variety.  And don’t skimp on the dipping sauce recipe included here. It adds a sweet finish the kids go crazy for. Serve with prepared white or brown rice.

Teriyaki Kabobs

Makes 4 to 6 servings

  • 3/4 pound boneless, skinless chicken breast, cut into 1-1/2 to 2-inch cubes
  • 18 medium shrimp, shelled and deveined (1/2 to 3/4 pound)
  • 1/2 cup olive oil
  • 1/2 cup prepared mango chutney, chopped if coarse
  • 1/2 cup bottled teriyaki sauce
  • 2 tablespoons balsamic vinegar
  • 18 large bamboo or metal skewers (about 12 inches long)
  • 1 medium yellow onion, cut into 1/2-inch wedges
  • 1 medium red onion, cut into 1/2-inch wedges
  • 2 firm, ripe mangos, peeled, pitted and cut into large cubes
  • 1 large red bell pepper, halved, trimmed, seeded and cubed
  • Nonstick cooking spray, as needed
  • Ginger Mango Dipping Sauce (recipe follows)

Place chicken and shrimp in a large re-sealable plastic bag. For marinade, combine oil, chutney, teriyaki sauce and vinegar in small bowl with lid. Pour half of marinade mixture over chicken and shrimp. Seal and marinate in refrigerator at least 3 hours, preferably overnight. Cover and refrigerate remaining marinade for basting.

If using bamboo skewers, soak in water at least l hour before using.

To prepare kabobs: Drain and discard marinade from meat. Thread chicken, yellow and red onion, mango, red pepper and shrimp alternately onto skewers. Be sure to keep enough room at one end of each skewer for a “handle.”

Before turning on the grill, coat grill grate with nonstick cooking spray (do NOT spray cooking spray onto a grill with the fire lit). Place skewers over medium heat and grill for 12 to 15 minutes or until meat is done and vegetables are tender, flipping once. Brush often with reserved marinade and turn skewers until cooked through. If needed, use spatula to gently loosen skewers before turning as they may stick.

Arrange skewers on a platter and serve with Ginger Mango Dipping Sauce.

Ginger Mango Dipping Sauce
Makes about 1 cup

  • l mango, halved, pitted and scooped out of skin (about 1 cup)
  • 1/4 cup frozen orange juice concentrate
  • 2 teaspoons grated fresh ginger root (or 1/2 teaspoon ground ginger)

Combine ingredients in electric blender and puree until smooth.

Alternate preparations: Omit shrimp and use 1 1/2 pounds boneless, skinless chicken breast, cutting into 36 cubes and using 2 per skewer. Instead of grilling, place kabobs in broiler pan coated with nonstick cooking spray and broil 3 inches from heat about 10 to 15 minutes or until done, basting and turning as needed.

Adapted from the National Onion Association

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