Teriyaki Chicken Kebabs

Twitter knows everything. It even knows what you’re having for dinner tonight. (Well, only if you ask.)

It really does. It’s never let me down.

A recent tweet of mine: “Looking for a dinner idea for tonight that involves chicken and a grill…anyone?”

And I liked Carrie’s idea best. Teriyaki Chicken Kebabs it is!

Would someone please tell me how to spell KEBABS?!? Kabobs? Kebobs? Kababs?

(Perhaps it depends on what part of the country you’re in and the accent of your voice.)

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Teriyaki Chicken Kebabs

Yield – 4 servings

Preparation Time – 15 minutes (+1 hour marinade time)

Cooking Time – 15 minutes


  • 2 chicken breasts ($1.75)
  • 1/2 red pepper, seeded ($.50)
  • 1/2 orange pepper, seeded ($.50)
  • 1 yellow onion ($.30)
  • 1/4 cup teriyaki sauce ($.50)
  • 3 Tbsp soy sauce ($.15)
  • 1 Tbsp rice wine vinegar ($.10)
  • Salt and pepper
  • 1 cup brown rice ($.40)
  • 1 bag frozen green beans ($.88)


(WARNING: I thought I’d change up my cooking routine and took all the ingredients outside to prepare the kebabs. Since I don’t have a countertop outside, the ground would have to do.)

  • Cut the peppers, onions and dice the chicken into bite size pieces.
  • Thread it all onto kebab skewers.

(If your little people are around, turn it into a “patterns lesson”…talk through it as you add things to the skewers and ask them what comes next in the pattern.)

  • Add the teriyaki, soy, oil and some salt and pepper to the marinating dish.
  • Let the kid with the really dirty and sandy feet whisk the marinade.

  • Place the kebabs in the marinade for about an hour. Flip after 30 minutes or so, to all the marinade to cover the chicken.
  • Grill the Kebabs until chicken has cooked through…about 4 minutes on each side. Time will vary depending on heat of the grill and thickness of the chicken pieces.
  • Prepare the brown rice and green beans as directed on package.
  • Serve Teriyaki Chicken Kabobs Kababs Kebabs with Brown Rice and Green Beans.

Cost $5.08

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  1. silver says

    Those look yummy!

    I’ve always spelled it kabob. Looking in merriam webster, kabob is accepted, but kebab is the correct one.

  2. says

    Woo! So glad you liked my idea. When I was young my swim team would sell teriyaki chicken kebabs at the local art & wine festival as a fundraiser and I’ve been obsessed with them ever since.

  3. Shannon says

    Love, love, love that you are not paranoid about cleanliness!! People today are so hand sanitizer happy it’s just ridiculous.

  4. meghan says

    I did a similar recipe a few days ago with our new skewer set. I marinated all the components in separate containers before putting them on the skewers, just before cooking. This way the veggies were in an olive oil and spices marinade, the shrimp in BBQ sauce and the chicken in two teriyaki marinades. It was AMAZING!! and so simple, since I could do it all the night before, and then just flipped the containers in the morning before work!!

  5. says

    I’ve been hungry for these for a while – finally decided on making them for our game night we’re hosting at the end of the month…but you may have just conviced me I need to try them ahead of time :) looks delish.

  6. Maya says

    In a weird random happening :) I read a name for a lebanese restaurant this evening and still had it on my counter when I read your post. They spell them Kabob. And they are yummy, I took my friend from Albania to this restaurant and she thought it was good.
    Your kabobs look very good and I plan on trying them soon! I usually just make up marinades when I grill, but I want to try your recipe!
    And the sandy little feet part made me laugh out load :) thanks!


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