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Results 31 - 38 of 38 for teriyaki kabob
Put in blender 30 to 40 seconds. Store in tightly covered container in refrigerator. Keeps forever. Use for beef, lamb, shrimp, vegetables. ...
Place meat in bowl. Mix teriyaki sauce, wine, Worcestershire sauce and ... pepper again with marinade. Makes 4 servings. 240 calories per serving.
Cut beef into 1 inch ... 16 pieces. Combine teriyaki baste sauce, onion powder, ginger, ... desired doneness, brushing with remaining baste mixture.
Cut chicken into 1 inch ... Combine butter and teriyaki sauce; brush on chicken and ... butter mixture. Serve kabobs with cooked rice pilaf. Makes six servings.
35. KABOBS
Mix all ingredients in large dish; stir thoroughly. Refrigerate up to 3 days, stirring frequently. Skewer meat and grill over charcoal. ...
36. TURKEY KABOBS
Skin and bone turkey; cut ... 1/4 cup lite teriyaki sauce. Press air out of ... minutes on each side, or until tender.) Makes 6 to 8 servings.
37. CHICKEN KABOBS
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 ... over grill. While cooking baste well with marinade. Serve with vegetables over rice.
38. TURKEY KABOBS
Combine all ingredients. Marinate overnight. Put on skewers. Bar-b- que 20 minutes or until tender. Can add mushrooms, tomatoes on skewers.
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