Kabobs are so much fun! I love eating them. I love grilling them. Even skewering them can be fun. This teriyaki version is really flavorful. Tons of savory teriyaki flavor is soaked right into the chicken, and it’s even delicious to eat cold the next day. Here’s my biggest accomplishment of this meal- I grilled the kabobs inside and didn’t set off the smoke alarms! Success all around.
To make these kabobs, cut up 1 chicken breast per person into 1 inch cubes. Douse the chicken with teriyaki sauce, and let it marinate in the fridge for a few hours. If you’re planning to grill your kabobs over a flame, soak your wooden skewers in water during this time so they don’t burn up later.
When you’re ready to assemble the kabobs, cut up some mushrooms and onion into 1 inch pieces. Spear the chicken and your veggies onto the skewers, taking care to make sure that everything is the same size so that each piece of chicken can make contact with your grill. My chicken was really cold and it made my hands numb. If this happens to you, make sure not to skewer your fingers by accident! If you’re cooking inside, coat your grill pan with nonstick spray. Once it heats up, put the kabobs on the grill and let them cook until the bottom halves of the chicken pieces turn opaque.
Using tongs, flip the kabobs over so they can cook on the other side. When they’re ready, take them off of the grill and serve them up with a side of teriyaki sauce for dipping. I hope you have fun cooking these kabobs, and I hope you have fun eating them too!
- Chicken breasts- 1 per person
- Onion- 1
- Mushrooms- 1 bunch
- Teriyaki sauce