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Summer Shish Kabobs Recipe

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This recipe for Summer Shish Kabobs, by , is from Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan
Added: Wednesday, June 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Boneless, skinless chicken breasts (cut into large chunks)
Steak
Kikkoman's Light Teriyaki Sauce
Fresh mushrooms, sweet onions, pineapple, zucchini, red and green peppers (or any vegetables you like).

Directions:
Directions:
Cut up large chunks of boneless, skinless chicken breast and marinate at least a half day in a zip-lock bag with the Light Teriyaki Sauce from Kikkoman's. This sauce was a thinner variety and is labeled as a marinate. Sometime we cut up chunks of steak and marinate the same way. Marinate steak and chicken in separate zip-lock bags.With both meats you can grill "combo" kabobs. The cut up chunks of vegetables to marinate in separate bags.
When it is time to skewer the chunks, throw away the marinade and juices left in the zip-lock bags and skewer meat and vegetable on separate skewers since they cook at different rates. Baste lightly with a different bottle of Teriyaki sauce--thick basting sauce. the leftover basting sauce is set on the table for those who like more sauce when they eat. Serve the meat and vegetables over steamed rice or rice pilaf. Drizzle a little Teriyaki sauce over the top. Then add sliced melon or a mixed fruit salad a s aside dish.

Personal Notes:
Personal Notes:
Other than the fact there is lots of salt in Teriyaki sauce, there is very little fat in this meal. You can also consider using low sodium Teriyaki sauce.

The Tom Anderson family has had favorite menus over the years. They used to have homemade pizza frequently throughout the year, and still do occasionally, just not as often. They usually have homemade soups or stew at least once a week in cold weather. In the summer they would grill, usually two meals at a time so that they had a nice meal to warm up for the next day. It was easier, faster, maximized the charcoal, and the meal saved for the following day still had the great grilled flavor. Often times, they grilled hamburgers for one meal and shish kabobs for the second meal.

The usual menu for our Shish Kabob dinner includes Grilled Teriyaki Chicken and Vegetables and rice. They added melon or mixed fruit salad.

 

 

 

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