Teriyaki Veggie Kebabs
Recipe Date:
February 14, 2023
Serving Size:
6
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
This is the perfect meat alternative. Be sure to let the bell peppers, onions, mushrooms and pineapple soak in all the tangy sweet deliciousness before grilling. Then, drizzle with more teriyaki sauce to taste. Serve as is or with flatbread.
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 cup fresh pineapple
- 8 ozs white and/or brown mushrooms
- Teriyaki marinade (recipe follows)
- For the Teriyaki Marinade:
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup orange juice
- 2 cloves of garlic, peeled and grated
- 1 inch knob fresh ginger, peeled and grated
- 3 tbsps brown sugar
- 2 tbsps cornstarch + ¼ cup water
- 1 tbsp sesame seeds (plus more as desired)
Directions
- Cut bell peppers, onion and pineapple into 1-inch pieces.
- Make teriyaki marinade by combining soy sauce, ¼ cup water, orange juice, garlic, ginger and brown sugar in a saucepan over medium heat. Simmer until sugar has dissolved, stirring frequently.
- Combine the cornstarch and ¼ cup water to create a slurry, and add to the sauce. Simmer over low heat until the sauce has thickened. Remove from heat and set aside to cool.
- In a large bowl, toss all vegetables and pineapple with the teriyaki marinade, reserving some for basting and some for serving.
- Allow to marinate for at least one hour.
- Thread vegetables onto skewers.
- Heat grill to high.
- Grill kabobs for 10-15 minutes, basting with teriyaki and rotating every few minutes, until vegetables are tender.
- Remove from heat and serve immediately with extra sauce.
Take a look at our recommended pairing below.
