JT's Grilled Teriyaki Kabobs
1 lb of Boneless Skinless Chicken Breast– cubed
1 lb of Steak (the higher quality steak the more tender it will be) – cubed
¼ Cup Teriyaki Marinade or Sauce
1/8 Cup Olive Oil
¼ Cup Balsamic Vinegar
¼ Cup Worcestershire Sauce
1/8 cup Brown Sugar Splenda
¼ tsp of Garlic Power or Minced Garlic
¼ tsp Ground Pepper
¼ tsp Diced Ginger Root
1 Sweet Onion
2 Bell Peppers
Wash and trim boneless skinless chicken breasts.
Tenderize and salt the chicken and steak and cut into 1-inch pieces.
In a large bowl, combine the following ingredients for the marinade: teriyaki sauce, olive oil, balsamic vinegar, Worcestershire, brown sugar splenda, garlic power, pepper and ginger. Mix well and pour the chicken and steak in the marinade bowl and cover. Marinade for 6-8 hours in the refrigerator. The longer it sits the more flavor it will have.
Prepare the grill and set to medium high heat.
Dice onions and peppers into one in sections.
Thread the skewers and alternate between vegetables and meat. We recommend using only one type of meat per skewer since chicken and steak take different amounts of time to cook.
Place kabobs on the grill over medium-high direct heat. While cooking turn occasionally to cook on each side until meat is slightly charred. Continuously brush on the leftover teriyaki marinade as the meat cooks.
The cook time could vary between 8-15 minutes depending on the type of meat, thickness and the heat of the grill. Be sure to check temperature to ensure meat is fully cooked!
Let meat rest for 5 minutes before enjoying!