Teriyaki chicken kebabs on wooden skewers.MVL

(Should make about 20 servings)



1/2 Cup Soy Sauce

1/4 Cup Olive Oil

1/4 Cup Water or Pineapple Juice

2 Tablespoons Molasses

2 Teaspoons Mustard Powder


1 Teaspoon Ground Ginger

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Onion Powder

1/2 Teaspoon Red Pepper Flakes

2 Cans Pineapple Chunks (optional)

2 Pounds Flank Steak cut into thin strips OR

2 Pounds Chicken breast cut into cubes

32 Wooden Skewers (8 inches in length)



In a large plastic reusable bag add the soy sauce, olive oil, water, molasses, mustard powered, ground ginger, garlic powder, onion powder, and red pepper flakes. Seal and shake the bag to mix. Add the steak strips or cubed chicken and place in the fridge for at least 8 hours to marinate.


Thread the meat through the skewers and pineapple chunks if desired. Cook on the barbecue until well done or cook in the oven on broil for 3 to 4 minutes on each side. Serve and enjoy!