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Teriyaki Chicken Kebabs, Kebobs? Kabobs? Kebebs... ON A STICK!
Chicken breast meat
Vegetables of your choosing (I use bell peppers and mushrooms)
Kikkoman teriyaki marinade/sauce (the really watery-thin one)
Kikkoman teriyaki baste & glaze (the ultra-thick, syrupy one)
Olive oil
McCormic Montreal Steak seasoning
Granulated garlic
Cut chicken breast into chunks and marinate in the thin teriyaki for 30-45 minutes. Don't go longer than 45 minutes because the sauce is so thin, it penetrates the meat quickly.
Cut veggies into large chunks (1 bell pepper into 6 or less pieces) and place in a large mixing bowl. Add enough olive oil to thinly coat, toss to coat. Sprinkle on garlic granules and Montreal seasoning, toss to coat evenly.
Prepare grill with a HOT side and a COOL side, place all lit coals on one side, and none on the other, this gives you a direct heat source and an indirect one.
Stick 'em up, placing meat on the ends (this helps secure the veggies which will usually shrink up and fall off if placed on the ends) Grill over HIGH HEAT for 8 minutes, rotating a quarter turn every 2 minutes. After grilling, baste liberally with the thick teriyaki sauce and move over to the cool side so they are not receiving direct heat. Cook an additional 5-10 minutes with lid closed, until chicken is cooked through.
This also works great with beef, I use tri-tip roast.
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If you have any poo... fling it NOW!
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