Thursday, May 23, 2013

Terriyaki Chicken & Shrimp Kabobs
It's Summer!!!
It is finally the start of summer.  After the long trudge through winter we are almost home free to tan skin, cold beer and lots of outdoor time including some time spent at the barbeque.  Since my previous attempt at barbeque was thwarted by the predictable spring showers, I figured we would give it another go this weekend.  Also, since we have the holiday weekend approaching, I thought I would pass along a tried and true kabob recipe.  

As fair warning, I will say this recipe is ridiculously easy.  A child could put these skewers together.  Which may actually work in your favor if you happen to be hosting a family barbeque and want to enlist the help of the kiddies.  The variation of vegetables can be altered based on your family's likes and dislikes.  The ones listed below are just what I have typically stuck to because it's what works for us.  

I recommend leaving the meat to marinate overnight for the most robust flavor.  You can simply brush the glaze on the veggies after they are already on the skewers and they should hold the flavor well enough.  

For the glaze, I've been using the recipe on AllRecipes for years with few slight variations of my own.  It is simple to make and can be used on all types of meat.  The portions of meat and veggies can be adjusted to your needs but I always end up over buying.  Luckily these makes great leftovers.

I hope you have a great holiday weekend!  

Terriyaki Chicken & Shrimp Kabobs

  • A bag of wooden skewers.  I would recommend soaking them in water for an hour to avoid them catching on fire.  Or you can invest in a metal set.  Just be careful when eating since they will get very hot!

For the kabobs:
  • Boneless skinless chicken breast cut into cubes
  • Shrimp, deveined and deshelled
  • Zucchini (green and yellow)
  • Grape tomatoes
  • White onion, cut into 1-2 inch squares
  • Bell pepper (any color is fine)

For the glaze (Adjust based on your needs.  This is based on serving 4) 
  • 1/4 cup packed light brown sugar
  • 3 tablespoons soy sauce
  • 2 large garlic cloves, crushed
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon ground ginger
  • 1 tablespoon of sesame seeds
Whisk together the glaze in a bowl until combined.  Put chicken and shrimp into a plastic bag and coat with glaze.  Reserve enough glaze for basting the skewers and veggies on the grill.  Let the chicken and shrimp marinate for several hours.  The longer the better!  Once you are ready to cook, preheat your grill to medium heat.  Make sure to coat your grill with nonstick spray.  Build your kabobs alternating veggies and different proteins.  Grill the kabobs until the chicken and shrimp are cooked through and the vegetables are soft, turning the skewers periodically.  Continue to baste the skewers with the glaze during the cooking process.  Serve immediately and enjoy!

1 comment:

  1. If a child could put these together, do you think your domestically challenged friend Kristen could? I might try - my version of can I cook better than a 5th grader... challenge accepted.