Teriyaki(ish) Chicken Kebabs

teriyaki chicken kebabs

This was a bit of a busy week. Between paddling practice, DH had a bunch of stuff going on, I wrapped up a class and started another one… I’m really happy it’s Friday, and I’m looking forward to a slower weekend and some downtime.

One of the things I’ve grown to enjoy about cooking, is how I can let my mind wander while I’m working – at least for some recipes. Newer recipes definitely require more focus, however this one is on relatively high rotation in my kitchen so my brain is free to zone out.

I find kebabs fun! Mostly the eating part… Kebabs can be a pain to make, depending on how you view them. I’ve adapted this recipe from a grilled chicken recipe – I cut the chicken breasts up into cubes. If you’d rather not skewer your meat, just don’t cut up the chicken! You can use thighs too. I haven’t tried this on a whole chicken. I haven’t tried it with pork yet either, although I suspect it works well.

Hmmmm, now maybe I’ll have to give pork a try!

This recipe goes well with anything really. I’ve paired it most recently with my mango salsa, and a Thai-inspired coleslaw I’m working on. My basic coleslaw pairs nicely too.

To make the Kebabs you will need…

  • 2 TBSP of sodium-reduced soy sauce – use tamari for a gluten-free option
  • Juice of 1 lime
  • 1 TBSP of honey – you can use less if you’re watching your sugar in-take
  • 2 TBSP of low sodium ketchup
  • 2 green onions, white parts included, minced – don’t include the roots, because that’s just gross!
  • 1 TBSP of grated ginger
  • 2 tsp of minced garlic
  • 2 boneless, skinless chicken breasts cut in to 2” cubes
  • Veggies of your choice – I tried mushrooms this time around, but feel free to use peppers, onions, any of the traditional or non-traditional kebab veggies


  1. In a large bowl, whisk the marinade ingredients together. Stir in the chicken cubes, making sure that they are well coated.
  2. Cover the bowl and place it in the fridge for 4 – 6 hours to marinate.
  3. While the chicken is marinating, soak your skewers! Nobody likes burnt wood chips in their meat… Nobody! I use bamboo skewers.
  4. Once your meat in marinated, it’s time assemble the skewers. I usually assemble each skewer as follows: meat, veggie, meat, veggie, meat. Or at least I did this time, sometimes if I have more veggies I reverse the order.
  5. Grill the skewers for about 2 minutes per side on the BBQ. They’re cooked once the juices run clear on the chicken.

Enjoy 🙂


Since I cut the chicken into cubes, I didn’t want to let it marinate for too long. It’s a balance between soaking up flavour and altering the texture of the meat. If you decide to use whole chicken breasts or thighs, you can definitely let the meat marinate overnight (I certainly have in the past, and it’s always worked out for me).

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