Grilled Chicken Kebabs

I have been known to get, shall we say, creative with salad (and pasta and risotto and…).

Why not?

Sometimes it works; sometimes it doesn’t.

When it doesn’t I quietly decide not to do it again.

When it works I post it here.

Easy peasy.

Maybe I watch too much Chopped (is that still on?)

Click here to Pin Grilled Chicken Kebabs

Print

Grilled Chicken Kebabs

The kebabs are done with a Teriyaki marinade and served on a Thai-influenced salad for an easy summer dinner.

  • Author: Kate
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Grilling

Ingredients

Scale
  • 2 chicken breasts (12oz, 360gr total), cut into 1″ (2.5cm) cubes
  • 4oz (120gr) cremini mushrooms, trimmed, left whole
  • 1 small red pepper, cut into 1″ (2.5cm) squares
  • 1 red onion, cut into 1″ (2.5cm) squares (see notes)
  • Marinade:
  • 2 tbs Teriyaki sauce
  • 1 tbs dry sherry
  • 1 tsp soy sauce
  • lettuce for 2 large salads
  • 46 skewers
  • Vinaigrette:
  • 1 tbs creamy peanut butter
  • 1 tbs sherry vinegar
  • 1 tbs soy sauce
  • 1 tsp walnut oil
  • 2 tbs salad olive oil

Instructions

  • Soak skewers if wooden
  • Marinade:
  • Mix Teriyaki sauce, soy sauce and sherry in a large bowl.
  • Add chicken, vegetables, and stir to coat.
  • Allow to marinate for 10 minutes or up to several hours.
  • When ready to cook, thread chicken and vegetables onto skewers, alternating.
  • Cook on barbecue grill for 8 – 10 minutes, turning once.
  • Vinaigrette:
  • Put peanut butter, sherry vinegar, soy sauce and walnut oil in a small bowl.
  • Whisk well.
  • Slowly add olive oil, whisking to incorporate.
  • To finish:
  • Put lettuce into a salad bowl.
  • Add vinaigrette to lettuce, tossing well to combine.
  • Divide lettuce onto 2 plates.
  • Top with Kebabs and serve.

Notes

Peel onion and cut in half. Remove inner layers, leaving 2 – 3 outer layers intact. Reserve inner layers for another use.  Cut outer layers into squares of about an inch (2.5cm), add to marinade.

If using wooden skewers soak in water for 10 minutes.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 487
  • Sugar: 10 g
  • Sodium: 824.2 mg
  • Fat: 25.4 g
  • Saturated Fat: 4.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 19.2 g
  • Fiber: 4.7 g
  • Protein: 46.5 g
  • Cholesterol: 124.1 mg

Keywords: chicken kebabs, salad, teriyaki

Grilled Chicken Kebabs

This is the last lettuce salad of the season – I think. There could be one more hiding in the camera. There was a rush to get the lettuce finished before the 40C (104F) temps wiped it all out.

I’m still waiting to see if the rest of the potager recovers. I think in my zeal to save it from the extreme heat I may have over-watered.

It just looked so pathetic with all the leaves wilting. And because they were wilting they weren’t shading the dirt to keep the water from evaporating.

So I watered… heavily.

Now the leaves are all turning yellow.

I don’t know how farmers do this for a living. The stress of my little vegetable patch is overwhelming.

Of course they may know what they’re doing….

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Share via
Copy link
Powered by Social Snap