Grilled Teriyaki Kabobs
Ingredients
- 1/2 cup tamari soy sauce
- 1/4 cup high quality mainly tasteless olive oil or grapeseed oil
- 1 tablespoon Gentle Sweet or other on plan sweetener to taste
- 1 teaspoon molasses
- 2 teaspoons ground ginger
- 2 teaspoons dry mustard
- 6 cloves garlic, minced or 3 teaspoons organically grown, if possible, minced
- 6 boneless, skinless chicken breastsOR
- 2 pounds of good quality beef tips cut into bite sized piecesOr
- other relatively inexpensive cuts of meat for kabobs but this sauce is also incredible on a good cut of steak!
- For the veggies I just use non starchy veggies that I have on hand and can handle the grilling:
- summer or zucchini squash sliced thickly
- grape tomatoes
- bell or pablano or other mild peppers, large chunks
- onion in large chunks or pearl onions if you have them
- mushrooms (optional)
- Approximately 12 wooden skewers soaked in water for at least a few minutes to make them grill ready.
Instructions
- Directions for the sauce:
- Mix together the sauce and place in a jar with a tight fitting lid until ready to use or pour over meat and marinate right away.
- To prepare the meat:
- Select the meat and rinse and shake it dry then place it in a plastic baggie and cover it with the marinade. I like to marinade this for 2-4 hours.
- Remove from the bag and use the excess marinade to pour over and/or brush thoroughly onto the skewered veggies.
- Either slice the meat and thread it onto the skewers alternating with the veggies then grill or in the case of whole pieces of meat, like the chicken, you might skewer the veggies only and grill the meat first then add the veggies to the grill a little later as they will not take as long to cook.
- Grill and serve!
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/low-carb-grilled-teriyaki-kabobs/