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Teriyaki Kabobs

Nutrition Facts
Servings per Recipe:
4 servings
 Amount Per Serving
Calories 230
Fat 10g
Sodium* 300mg
Total carbohydrate 10g
Fiber 2g
Protein  25g
½ cup soy sauce, low-sodium
¼ cup water
2 Tbsp. lemon juice
2 Tbsp. cooking oil
2 tsp. brown sugar
2 garlic cloves, minced
½ tsp. ground ginger
1 lb. pork, beef, or chicken, cut into 1 1/4 inch cubes
1 medium zucchini, cut into 1/2 inch cubes
1 large red bell pepper, cut into 1/2 inch strips
  1. For the marinade, combine the soy sauce, water, lemon juice, oil, brown sugar, garlic, and ginger in a bowl.
  2. Pour half of marinade into a large resealable bag or shallow glass container.
  3. Refrigerate the remaining marinade for basting.
  4. Add cubed meat to marinade in bag or glass container.
  5. Cover and refrigerate for 1-4 hours.
  6. Drain and discard marinade that meat has been soaking in.
  7. On four metal or soaked bamboo skewers, alternate meat, zucchini, and red pepper pieces.
  8. Grill uncovered, over medium-hot heat, for 3 minutes on each side.
  9. Baste with reserved marinade.
  10. Continue basting and turning kabobs for 4-6 minutes or until meat juice runs clear.

* Sodium content may be higher if meat absorbs more of the marinade.

Keywords: grill, kabobs, meat, red bell pepper, soy sauce, squash, teriyaki, vegetables, zucchini

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