Teriyaki chicken & vegetable kebabs
1 hour 4 minutes
Kebabs are a fun, easy way to include a variety of healthy vegetables in one meal.
Lynn Lewis
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Ingredients
Serves: 4
- 500 g skinless chicken thigh fillets, cut into 2.5 cm chunks
- ½ cup (125 ml) bottled teriyaki baste and glaze
- 1 medium zucchini, quartered lengthways and cut crossways into 5-mm-thick pieces
- 1 large red capsicum, cut into 2.5-cm squares
- 4 spring onions, trimmed and cut crossways in half
- 8 canned whole water chestnuts, drained and rinsed
Directions
Preparation:50min ›
Cook:14min ›
Ready in:1hour4min
- Combine chicken and half the teriyaki baste in a small bowl. Refrigerate, covered, 30 minutes.
- Preheat grill or barbecue to medium-hot. Thread chicken, zucchini, capsicum, spring onion and water chestnuts on eight 30 cm metal skewers, finishing with a water chestnut. Brush with a little of the remaining teriyaki baste.
- Grill or barbecue kebabs 10 cm from heat, turning often and brushing with baste, until vegetables are crisp-tender and chicken is cooked through, 12 to 14 minutes.
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