Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat.
Ingredients
1⁄2 c
teriyaki sauce
1⁄2 c
honey
1⁄2 t
garlic powder
1⁄2 pn
ground ginger
2
red bell peppers (cut into 2-inch pieces)
1
sweet onion (peeled and cut into wedges)
1 lb
beef sirloin (cut into 1 inch cubes)
1 1⁄2 lb
boneless, skinless chicken breasts (cut into cubes)
Instructions
In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, beef and chicken in the bag with the marinade. Seal and refrigerate 4 to 24 hours.
Preheat grill for medium-high heat.
Discard marinade and thread the meat and vegetables onto skewers, leaving a small space between each item.
Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.