Ingredients
1
lb boneless skinless chicken breasts, cut into 24 (1-inch) cubes
1
red bell pepper, cut into 8 (1-inch) pieces
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
Preparation
Heat gas or charcoal grill. On 4 (12-inch) skewers, alternately thread chicken and vegetables.
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.
