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Teriyaki chicken and peach kebabs

Most delicious Summer Teriyaki Chicken you'll ever taste

Total time
60 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 4 servings
  • 2 Pieces Chicken Breast Cubed (about 1.25 lb)
  • 12 Cup Sesame Ginger Teriyaki Sauce preferably Stonewell Kitchen
  • 3 Tablespoons Sesame Ginger Teriyaki Sauce preferably Stonewell Kitchen
  • 1 lb Peaches Cut in 1/2 inch pieces
  • 2 Red Onions Small, Quartered
  • 3 Pieces Squash Cut in 1/2 inch pieces
  • 16 Skewers 12 Inch Long
  • Olive Oil for drizzling
  • In a glass bowl, combine chicken pieces and teriyaki sauce evenly. Let marinate in the fridge for at least 45 minutes.
  • Soak skewers in cold water for 10 minutes.
  • Thread ingredients in sequence – chicken, peach, onions, squash and repeat. Baste with extra teriyaki sauce and drizzle with olive oil.
  • Grill chicken skewers on medium high heat for 3 minutes each side, till meat is cooked. Baste once more if required during grilling.
  • Cook’s tip: Chicken may be substituted with pork.

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