Wednesday, May 30, 2012

Grilled Teriyaki Chicken Kebabs

May has been such a great month.  I am actually sad to see it go.

My youngest daughter Amber turned 9.  We had a fabulous date just the two of us.  All you can eat crab legs.

Next, I had a wonderful girl’s weekend to Lake Kawaguchi near Mt. Fuji, with my Japanese culture club.  AMAZING!

Then, there was the solar eclipse.  I had to sear my corneas a bit, but I actually got some pretty good pictures. 

This past weekend, I went with Abbey and Allie to Tokyo Disneyland.  Twelve million people live in Tokyo and eleven million were at Disney.  Can’t say it was a blast, but I enjoyed the time I got to spend with my girlies.

The very best thing that happened in May though…..I got a new grill for Mother’s Day!  I love it!  I am the Grill Master!  It is nice and big and it even has a bun warmer and one of those little side burners on it.  Jealous much?

I am looking forward to a summer full of grilltastik yumminess.  This is what I made last night.
Teriyaki Chicken Kebabs

For the Teriyaki sauce:
1/2 cup soy sauce
1/2 cup white wine
1/2 cup water
¼ cup brown sugar
2 teaspoons of white vinegar
2 teaspoons fresh ginger (I use the ginger in the jar)
4 cloves garlic, pressed or finely chopped
For the kebabs:
2 to 3 pounds chicken breasts, tenders, or thighs
Onions, green, and red peppers (or whatever you like to put on kebabs)
Freshly ground black pepper
Olive oil
First make the teriyaki sauce. Put the first 7 ingredients into a small saucepan, bring to a boil and simmer 5 minutes. Let cool for 10 minutes to allow flavors to mingle.
Next, cut the meat into kebab size pieces and marinate (covered) for 3 hours in the teriyaki sauce.
After the chicken is marinated, put 6 or 7 pieces of chicken on each skewer, separating each chunk with a piece of onion, pepper, pineapple, etc.
Arrange the skewers on a plate.  Pour half of the remaining Teriyaki sauce over the chicken and grind black pepper over the kebabs. Drizzle with olive oil.
Put the kebabs on a grill with a low flame. (Oil the grate so the chicken won’t stick.) Grill for about 6 to 8 minutes on each side, until chicken is completely done and browned slightly.  Serve these tender yummy kebabs with rice.

Makes 6 to 8 large kebabs.  Recipe adapted from .

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