Terriyaki Chicken Kabobs

  • 3 large chicken breasts, pounded between wax paper to form 5 by 5" cutlets, cut into strips 1" wide
  • 3 tbsp peanut oil
  • 1/4 tamari
  • 3 tbsp mirin
  • 1/2 tsp brown sugar
  • 1 tsp ground ginger
  • 1 clove garlic, minced
  • 1 zucchini, cut in 1" chunks
  • 14 mushrooms caps
  1. Combine the oil, tamari, mirin, sugar, ginger, and garlic.  Stir well.  Pour over the chicken strips and chill 5 hours.
  2. Heat the grill.
  3. Thread the chicken on skewers, alternating with the zucchini and mushrooms. 
  4. Grill, basting with the sauce.
  5. Serve.

Leave a comment

Your email address will not be published. Required fields are marked *