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)
- 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