Teriyaki Chicken Kebabs by Mary Pfeifer


    • 1 small bottle Wishbone 'Robusto' Italian dressing
    • Juice of one lemon
    • 1 teaspoon garlic powder (NOT SALT!)
    • 3 skinless, boneless chicken breasts (6 halves)
    • Red bell peppers
    • Green bell peppers
    • Zucchini
    • Mushrooms
    • Red onion
    • Fresh pineapple chunks
    • Kikkoman Teriyaki Baste-in-Glaze (NOT MARINADE!)

    Mix dressing, lemon juice & garlic powder. Thread chicken and vegetables alternately on wooden skewers. (Use small ones.) Lay in glass or porcelain baking dish and pour marinate over all. Marinate overnight, covered in refrigerator.

    Next day: Prepare grill. Grill kebabs until chicken is no longer pink, basting occasionally with Teriyaki Baste-in-Glaze.

    NOTE: no amounts are given for veggies as you use what you like. Just thread your skewers with chicken and veggies until you run out of whatever you have. Sometimes I end up with lots of leftover veggies and I make veggie kebabs which are nice to have extras of to serve with the chicken kebabs. This is really nice to serve company.

    Alternatively, you can marinate the chicken by itself in a zip-lock bag and then thread on skewers the next day, but I find that marinating all together saves time and it?s less messy. A big roasting pan will work too to lay the kebabs in. If your refrigerator isn't big enough to accommodate a large pan, then use the zip-lock bag method! ENJOY!

    Soak wooden skewers for 30 minutes before using them. This way they won't burn on the grill (as much!). However, if you use the pan method you won't need to soak the skewers.

    Mary Pfeifer, Senior Account Manager Family Features Editorial Syndicate, Inc. 5825 Dearborn St. Mission, KS 66202-2745 mpfeifer@familyfeatures.com www.familyfeatures.com