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Teriyaki Kabobs

Servings per Recipe
Nutrition Facts
Calories : 230
Fat : 10 g
Sodium : 300 mg
Total Carbohydrates : 10 g
Fiber : 2 g
Protein : 25 g
1/2 cup soy sauce, low-sodium
1/4 cup water
2 tablespoon lemon juice
2 tablespoon cooking oil
2 teaspoon brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
16 ounces 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
Wash hands with soap and water.
For the marinade, combine the soy sauce, water, lemon juice, oil, brown sugar, garlic, and ginger in a bowl.
Pour half of marinade into a large resealable bag or shallow glass container.
Refrigerate the remaining marinade for basting.
Add cubed meat to marinade in bag or glass container.
Cover and refrigerate for 1-4 hours.
Drain and discard marinade that meat has been soaking in.
On four metal or soaked bamboo skewers, alternate meat, zucchini, and red pepper pieces.
Wash hands with soap and water, as well as any utensils used to avoid cross-contamination.
Grill uncovered, over medium-hot heat, for 3 minutes on each side.
Baste with reserved marinade.
Continue basting and turning kebabs for 4-6 minutes or until meat juice runs clear.
* Sodium content may be higher if meat absorbs more of the marinade.