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Teriyaki Grilled Chicken Kabobs

Teriyaki Grilled Chicken Kabobs prepared dish

These teriyaki grilled chicken kabobs are a flavorful and fun way to enjoy grilled chicken. Marinated in a savory teriyaki sauce and skewered with colorful vegetables, they are perfect for a summer barbecue or a quick weeknight dinner.

This recipe is japanese style, dinner, scaled for 4 servings, with 20 min prep and 15 min cook.

Prep: 20 min · Cook: 15 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include zucchini, black pepper, teriyaki sauce, sesame seeds.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 medium zucchini (sliced)
  • 1 tsp black pepper
  • 100 ml teriyaki sauce
  • 1 tbsp sesame seeds (for garnish)
  • 1 medium red onion (cut into chunks)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 500 g chicken breast (cubed)
  • 1 medium bell pepper (cut into chunks)

Instructions

  1. In a large bowl, combine the cubed chicken breast and teriyaki sauce, and marinate for at least 15 minutes.
  2. While the chicken is marinating, prepare the vegetables by cutting the bell pepper, red onion, and zucchini into chunks.
  3. Preheat the grill to medium-high heat and soak wooden skewers in water for 10 minutes to prevent burning.
  4. Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and vegetables.
  5. Brush the skewers with olive oil and season with salt and black pepper.
  6. Place the skewers on the grill and cook for about 15 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
  7. Remove the kabobs from the grill and sprinkle with sesame seeds before serving.

Nutrition (per serving)

  • Calories: 320
  • Protein: 28 g
  • Fat: 14 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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