Jump to Recipe Print Recipe
It may be winter time, but sometimes weekend dinners call for a good grilled meal! Any maybe that is insensitive on my part since I live in Tampa and we grill all year round, but if you can, why not!? Whip out the grill and skewer up some of these delicious teriyaki chicken and veggie kebabs. With a delicious marinade and variety of vegetables, this is a perfect and low carb meal.
Teriyaki Marinade
I loved kebabs growing up! We would have neighborhood cookouts every weekend during the summers, and while we all loved the standard burgers and hot dogs, but when someone grilled up some kebabs, I would hoard 2-3 right away. Now that I am an adult and much more conscious about my food, I love grilled kebabs because they satisfy my craving for that charred grill taste, without the carbs of buns.
While grilled meat kebabs can take on just about any profile, for this recipe I decided to go with an asian teriyaki marinade. Best of all it is so easy and full of ingredients in any pantry. Begin with 1lb of chicken breast, cut into 1 inch cubes. Place them in a large bowl or ziplock bag with the following:
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar
- 2 tbsp worcestershire sauce
- 1 1/2 tbsp white or rice wine vinegar
- 1 tbsp minced garlic
- 1/2 tbsp grated ginger (or 1/4 tbsp dried/powdered ginger)
Let the chicken marinate for a least 20 minutes, but up to overnight to allow the meat to tenderize more.
Teriyaki Chicken and Veggie Kebabs
While your chicken marinades, prep your vegetables. You can use any veggies you like, but I find it is best to use veggies that have similar cook times. You don’t want a raw carrot in a bite with a tender, juicy mushroom. For 6 skewers. I used:
- 1 red bell pepper
- 1 yellow bell pepper
- 16 oz baby bella mushrooms
- 1 medium onion
- 1 large zucchini
Wash and dry all of the vegetables, remove the skin from the onion, the stems from the mushrooms, and the seeds from the peppers. Keep the mushrooms whole, slice the zucchini into 1/2 inch rounds, and chop the rest of the veggies into 1 inch cubes, similar in size your chicken chunks. The closer in size all of the veggies are, the more evenly everything will cook.
Use wooden skewers soaked overnight in water (to avoid burning) or metal skewers. Skewer on alternating/random patterns of veggies and chicken, until your skewer is about 3/4 of the way full. Place on a grill that is heated to 425-450. If you are like me and live in an apartment without a big fancy grill, get yourself a smokeless indoor grill!
Rotate the skewers every 5 minutes or so until the veggies are tender and the chicken reaches 165 degrees. While the kebabs cook, feel free to brush them with reserved marinade. Just be sure to brush the kebabs and then rotate the moist side onto the grill grates as to cook off any harmful bacteria. Remove from the grill and serve immediately with your favorite barbeque sides!
Want More Grilled Meal Ideas?
- Grilled Steak With Chimichurri
- Avocado California Chicken
- Honey Mustard Cobb Salad
- Greek Turkey Burger
- Egg White Grill Sandwich
Teriyaki Chicken and Veggie Kebabs
Ingredients
- 1 lb chicken breast
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp worcestershire sauce
- 1½ tbsp white vinegar
- 1 tbsp minced garlic
- ½ tbsp minced ginger or ¼ tsp dried ginger
- 1 zucchini cut into ½ in slices
- 1 red bell pepper cut into 1in squares
- 1 yellow bell pepper cut into 1in squares
- 1 medium red onion cut into 1in squares
- 16 oz baby bella mushrooms cleaned and stems removed
Instructions
- Dice chicken breast into 1in cubes. Place in a large bowl or ziplock bag with soy sauce, sugar, worcestershire, vinegar, garlic, and ginger. Allow to marinate at least 20 minutes up to overnight.
- Preheat the grill to 425-450°
- Using wooden or metal skewers, skewer on pieces of chicken and vegetables in alternating orders.
- Place on the grill and rotate every 5 minutes or so until the chicken reached 165°
- Serve immediately.