Kabobs

Recipe View Gather all ingredients, ensuring they are prepped and ready for the marinade. (5 minutes)

Recipe View In a large resealable plastic bag or non-reactive container, whisk together the teriyaki sauce, honey, garlic powder, and ground ginger. (2 minutes)

Recipe View Add the chicken, beef, red bell peppers, onion wedges, and mushrooms to the marinade. Ensure all pieces are well-coated. Seal the bag or cover the container and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. (5 minutes)

Recipe View Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Lightly oil the grill grate to prevent sticking. (5 minutes)

Recipe View Thread the marinated meat and vegetables onto skewers, alternating ingredients for a visually appealing presentation. Leave a small space between each item to ensure even cooking. Discard any remaining marinade to prevent flare-ups on the grill. (15 minutes)

Recipe View Grill the skewers, turning occasionally, until the meat is cooked through and the vegetables are tender with slight char marks. This should take approximately 10-12 minutes, depending on the heat of your grill. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) and the beef reaches your desired level of doneness. (12 minutes)

Recipe View Remove the kabobs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in even more flavorful and tender kabobs. (5 minutes)