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Teriyaki Chicken and Veggie Kebabs

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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Entree, Main Course
Cuisine American, Asian
Servings 6 servings

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.
Keyword asian, asian chicken, asian marinade, bell pepper, chicken breast, kebab, keto, low carb, marinade, mushroom, skewers, spatchcock chicken, teriyaki