Chicken Shish Kabob

Servings: 3

Author: Maxine Sharf

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Chicken Shish Kabob

Prep time: 20 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 Hour

I’ve been grilling up a storm this summer and these teriyaki chicken shish kebabs are one of my go-tos! Healthy and flavorful, packed with veggies and teriyaki flavor complete with smoky grill char.

Ingredients

• 1 lb. Chicken Breast, cut in 1.5” cubes
• 1 Red or Yellow Bell Pepper
• 1/2 Onion, cut in 1” chunks
• 1 Cup Mushrooms
• 1 Zucchini, cut in rounds
• 1 Bottle Soy Vay Teriyaki
• 4-6 Skewers

Instructions

1. Soak the skewers in water for at least 30 minutes (this will prevent them from catching fire on the grill).
2. Place the chicken and veggies onto the skewers (alternating between chicken and veggies), sprinkle with salt and pepper and pour on the soy vay; cover and marinate in the fridge for at least 30 minutes up to 8 hours, turning the kebabs in the sauce every so often.
3. Preheat the grill on medium high for 10 minutes; spray it with nonstick (or oil it with a paper towel held with tongs).
4. Cook for 5-7 minutes on each side with the grill lid closed, or until chicken is cooked through and internal temp reads 165°F or above on a meat thermometer - enjoy!

Notes:

Vegetarian Modification: Sub in extra veggies or firm / extra firm tofu for chicken

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