Kabobs
These grilled kabobs made with steak and chicken stay moist and flavorful. The meat and vegetables are marinated in a honey teriyaki sauce, then skewered and grilled until tender and delicious.
teriyaki sauce
½
cup
honey
½
cup
garlic powder
½
teaspoon
ground ginger
½
pinch
skinless, boneless chicken breast halves - cut into cubes
1 ½
pounds
beef sirloin, cut into 1 inch cubes
1
pound
red bell peppers, cut into 2 inch pieces
2
sweet onion, peeled and cut into wedges
1
large
whole fresh mushrooms
1 ½
cups
skewers
 Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight.
  Preheat the grill to medium-high heat. Lightly oil the grill grate.
  Discard marinade. Thread meat and vegetables onto skewers, leaving a small space between each item.
  Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.
