Teriyaki Steak and Chicken Shish Kabobs
(Pictured served with Summer Caprese Salad and Southern Style Potato Salad)
Serves 4 people

  • 1 pound ribeye or sirloin
  • 1 pound chicken – (boneless and skinless) thighs or breasts
  • 3 large bell peppers (different colors)
  • 1 red onion
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 cup teriyaki sauce
  • salt & pepper
  • 8 skewer sticks

Starting with the marinade, mix olive oil, Worcestershire sauce, and teriyaki sauce together in a large bowl. Season with salt and pepper to taste.

For the meat, lightly tenderize chicken or steak. Then cut chicken or steak along with red onion and bell peppers all into 1.5 inch cubed pieces. Put cubed chicken or steak into marinade and refrigerate for one hour. Shake off excess marinade and build skewers by alternating between cubed chicken or steak, red onion, and bell pepper. Once a skewer is built, season with salt and pepper to taste.

Preheat a lightly oiled grill to 400 degrees. For chicken, grill each side for 5 – 7 minutes or until cooked through. For steak, grill each side for 4 – 6 minutes depending on the desired temperature.