1/2
red onion, cut into 8 wedges, separated into layers
8
whole fresh mushrooms
1/2
cup teriyaki baste and glaze (from 12-oz bottle)
Chopped fresh cilantro, if desired
Lime wedges, if desired
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Steps
1
Heat gas or charcoal grill. On 4 (12-inch) skewers, alternately thread chicken and vegetables.
2
Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired. During last 2 to 3 minutes of cooking time, brush kabobs generously with teriyaki glaze and turn frequently. Sprinkle with cilantro. Garnish with lime wedges.
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Substitute your favorite vegetables in these kabobs. For example, use 1 small zucchini, sliced about 3/4 inch thick, instead of the onion.
Serve the kabobs with additional teriyaki baste and glaze, if desired.
When making kabobs, cut the meat and vegetables into uniform cubes so they cook evenly.
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