Fresh Dish Foodies, Rachel and Sarah, are out of the kitchen & in the backyard grilling up their favorite summertime dish – Hawaiian Kabobs!
This dish features a homemade teriyaki marinade/sauce. Teriyaki sauce is one of the easiest condiments you can make at home! You can make extra and store it in your fridge to pour over rice, veggies, and any of your favorite Asian-style meats. …And in true Kansas City style, it is absolutely amazing mixed in with your favorite barbeque sauce (you’ll thank us later).
This dish is easy to make as a vegetarian option, too. Simply omit the chicken & fish sauce and add extra veggies. We love using mushrooms, yellow squash, even cherry tomatoes. You can customize each skewer to the diners palate preference!
View the entire recipe below or save it to your account. Simply click the heart and it will be saved for you later. Learn all the steps simply by watching the video.
TERIYAKI MARINADE/SAUCE
What you need:
- 1 C Soy Sauce
- 1C Sugar
- 1-3 Cloves Garlic (fresh, minced)
- 1” Ginger Root (fresh, zested)
- 2 Limes (juiced)
- 1 T Fish Sauce (omitted if vegetarian)
- 1 t Crush Red Pepper
- 1 t Garlic Powder
What to do:
In a medium stock pot, combine all ingredients and cook over a low heat until the sugar dissolves. Pour into a bowl and let cool.
Makes approximately 2 C of sauce. Extra may be stored in the fridge for up to 1-week.
KABOBS
What you need:
- 1-2 Bell Peppers
- 1 Red Onion
- 1-2 Zucchini
- 1 Fresh Pineapple
- 2-3 Chicken Breasts (omitted if vegetarian)
- Any additional veggies of your choosing
- 9 bamboo skewers
What to do:
Cube chicken in 2” pieces and place in glass bowl. Cover with 1 C of the Teriyaki Marinade/Sauce and cover with plastic. Chill in fridge for 1 hour.
While the chicken marinades, place your skewers in a baking dish and cover with water. Allow them to soak in the water for 1 hour. This will prevent them from burning on the grill.
Dice vegetables and pineapple into 2” pieces.
After 1 hour, add vegetable to the skewers. Alternate vegetable, pineapple and marinated chicken however you’d like. Discard extra marinate to prevent cross-contamination. Use the remaining 1 C of marinade/sauce for basting and serving.
Preheat grill to 400 degrees.
Add kabobs to the grill. Cook for 4 minutes, baste with sauce, and flip. Cook for an additional 6 minutes (or until the chicken is thoroughly cooked). Baste with sauce again.
Remove from grill and serve hot. Enjoy!!
