Teriyaki chicken & vegetable kebabs

Teriyaki chicken & vegetable kebabs

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About this recipe: Kebabs are a fun, easy way to include a variety of healthy vegetables in one meal.

Lynn Lewis

Serves: 4 

  • 500 g skinless chicken thigh fillets, cut into 2.5 cm chunks
  • ½ cup (125 ml) bottled teriyaki baste and glaze
  • 1 medium zucchini, quartered lengthways and cut crossways into 5-mm-thick pieces
  • 1 large red capsicum, cut into 2.5-cm squares
  • 4 spring onions, trimmed and cut crossways in half
  • 8 canned whole water chestnuts, drained and rinsed

Prep:50min  ›  Cook:14min  ›  Ready in:1hr4min 

  1. Combine chicken and half the teriyaki baste in a small bowl. Refrigerate, covered, 30 minutes.
  2. Preheat grill or barbecue to medium-hot. Thread chicken, zucchini, capsicum, spring onion and water chestnuts on eight 30 cm metal skewers, finishing with a water chestnut. Brush with a little of the remaining teriyaki baste.
  3. Grill or barbecue kebabs 10 cm from heat, turning often and brushing with baste, until vegetables are crisp-tender and chicken is cooked through, 12 to 14 minutes.

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