I don’t know what it is about sunny, hot weather that makes people want to grill out, but it must be contagious. Like many Arizonans this past weekend, Ben and I spent most of the weekend eating some type of barbecue and as expected, I had some hand in making our bellies full with great food.
Because we enjoyed a meal of delish brisket and barbecue chicken at a friend’s home last week, I figured I’d make something lighter to start off this week, so kabobs it was.
I’ve always thought kabobs were only as good as its marinade and to this day, I still believe it. A marinade doesn’t need to be anything complicated, you just have to know how much of each ingredient to include to balance out the flavors. My go-to has always been my Teriyaki Marinade. It’s perfect with any type of meat (chicken, beef, seafood, etc.) and even better when served with fruit. I recommend pineapple and peaches.
Just in case you need a tip for grilling chicken kabobs, I usually preheat my grill on high and then turn down the heat to medium. Meanwhile, I submerge wooden skewers in water so they don’t burn as the kabobs are being grilled. I typically dice my chicken breast into 2-inch cubes which means I grill the kabobs for six minutes on one side and then flip it to grill for approximately six minutes on the other side. When done, I allow the kabobs to rest on a plate for 10 minutes under a tent foil.
- 4 tbsp soy sauce
- 1 tbsp vinegar
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/3 cup packed golden brown sugar
- Whisk together all the ingredients in a bowl to create the marinade.
- Use the marinade with 3 pounds of chicken, beef or seafood. To achieve the best flavors, marinade overnight.