I was so excited to eat these kabobs, I didn't even think of taking a picture of them, that's how good they were! I did make a few slight changes, so here's my take on the recipe.Ingredients:
1/4 cup teriyaki sauce
1/4 cup extra virgin olive oil
2 tablespoons honey
1 package of large mushrooms, cut in half
2 green onions, minced
3 pieces of boneless, skinless chicken breast - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers for grilling
* In a large zip lock bag, mix the teriyaki, olive oil, honey, and green onions. Place the mushrooms and chicken into the mixture, close bag and toss all together. Cover, and marinate in the refrigerator at least 1 hour.
* Preheat grill for medium high heat.
* Wrap the chicken chunks with bacon, and poke onto skewers so that the bacon is secured. On separate skewer, alternate mushroom halves and pineapple chunks.
*Grill meat skewers first, cook around 15 to 20 minutes, until bacon crispy and juices run clear. Toward end of meat cooking, throw on mushroom/pineapple skewers for a few minutes. Rotate often so they don't burn.
I served it with white rice and it was sure tasty. This is a good alternative to the traditional Kabobs made with Italian marinated chicken (or beef) with onions, peppers, & mushrooms. Add this one to your list this year for grillin' - I bet you'll like it!
4 comments:
Note to self: Print this recipe for Todd. (he's in charge of outdoor cooking.)
:)
One couple told me that italian dressing marinates chicken quickly and thoroughly and letting it go for more than 2 hrs. makes it too strong.
I've never done it but that's what I've heard, so it might be worth keeping in mind if anyone tries this.
Looks great! We're available all weekend...haha!
This sounds very yummy. I will have to give it a try.
Post a Comment