Chicken & Beef Kabobs

Honey Chicken Kabobs

Chicken kabobs marinated in a sweet and sour sauce are a fun alternative to usual barbecue fare. The honey-soy mixture does double duty as a marinade and a basting sauce, adding delicious flavor to every bite of juicy chicken. Use fresh mushrooms, cherry tomatoes, or other  veggies and marinate overnight if desired. Don't have a grill? These can be cooked under your broiler.By Ann Marie

Prep:15 minsCook:15 minsAdditional:2 hrsTotal:2 hrs 30 minsServings:12 

The chicken was brined 10 minutes in a quart of warm water and 1/4 C. salt then washed and dried and diced before adding to marinade for 2 hours. I used some dark meat along with the white.

Ingredients

Marinade:

• ⅓ cup honey 
• ⅓ cup soy sauce 
• ¼ cup vegetable oil 
• ¼ teaspoon ground black pepper 

Kabobs:

• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes 
• 5 small onion, cut into 2-inch pieces 
• 2 medium red bell peppers, cut into 2-inch pieces 
• 2 cloves garlic 
• 12 bamboo skewers, or as needed, soaked in water for 30 minutes 

Directions

Instructions Checklist

• Step 1
  Whisk together honey, soy sauce, oil, and black pepper for marinade in a large glass bowl. Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
  Step 2
  Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
  Step 3
  When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
  Step 4
  Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto skewers.
  Step 5
  Place kabobs on the preheated grill. Cook, turning frequently and brushing with the reserved marinade, until the chicken is no longer pink in the middle and the juices run clear, 12 to 15 minutes total.
  
  

Beef Shish Kabob 

• 3 lb beef (Top Sirloin, Strip Steak)
• 1/4 cup low- sodium soy sauce 
• 1/2 cup teriyaki sauce
• 1 tbsp steak seasoning (use your favorite)
• 1 cup red wine
• 1 large green bell pepper cut into cubes
• 1 large red bell pepper cut into cubes
• 1 large yellow bell pepper cut into cubes
• 8 oz mushrooms
• 1 large onion cut into pieces
• 1 tbsp salt adjust to taste
• 1 tbsp ground black pepper adjust to taste

Cut meat into 1” cubes, cover with soy sauce, teriyaki sauce, wine and steak seasoning and marinate 30 min-2 hours

Prepare bell peppers, mushrooms and onions. Season with S&P

Place on skewers & grill 3 minutes per side or until outside has a nice crust.  Allow to rest 5 min. before serving