Grilled Teriyaki Veggie Kabobs
These sweet and savory skewers are a snap to put together and oh so healthy. We've kept the veggie combination simple with this recipe, but feel free to experiment with eggplant, cherry tomatoes or mushrooms. This recipe makes 4 servings.
PREP TIME: 1 minutes
COOK TIME: 15 minutes
For the marinade:
1/2 cup soy sauce or tamari
1/2 cup rice wine vinegar
1/4 cup honey or brown sugar
1 tablespoon freshly grated ginger
3 cloves garlic, minced
For the skewers:
1 pound boneless, skinless chicken breast, cut into 1 1/2" pieces
2 large bell peppers, seeded, cored and cut into 1" pieces
1 large red or sweet onion, cut into 1" chunks
2 medium-sized zucchini, cut into 1/4" rounds
Combine all marinade ingredients in a large non-reactive bowl and whisk well to combine. Remove about 1/4 cup of the marinade and set aside; you'll use this for basting the skewers later when they're on the grill. Add chicken to remaining marinade, toss to coat, cover and refrigerate for at least 1 hour but no more than 2 hours.
While the chicken is marinating, soak 8-12 wooden skewers in a dish of water so they don't burn up on the grill, or use metal skewers.
Once the chicken is ready, preheat your grill to medium. Thread chicken and vegetables onto skewers, distributing evenly. Grill for 12-14 minutes, flipping once halfway through cooking. Remove from heat and serve right away.