All the yumminess of a hibachi dinner served as a kabob with yum yum sauce
- 12 wooden kabob skewers
- 1 1/2 pounds boneless chicken breasts
- 3 Tbsps soy sauce
- 1 Tbsp honey
- 1 1/2 Tbsps ginger paste
- 1 1/2 Tbsps garlic paste
- 2 small zucchini (or 1 large)
- 8 oz baby portobello mushrooms
- 1 large white onion
- 1/2 Tbsp sesame oil
- 3/4 cup mayo
- 1/4 cup ketchup
- 1 Tbsp sugar
- 1 tsp garlic powder
- 1 tsp paprika
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Soak the wooden kabob skewers in water for several hours or overnight.
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Cut the chicken into 1 inch cubes and place in a bowl or gallon size plastic bag. Add 2 Tbsps of the soy sauce, the honey, 1 Tbsps of the garlic paste, and 1 Tbsp of the ginger paste. Toss until evenly coated. Marinate in the fridge several hours or overnight.
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When you are ready to make the kabobs cut the zucchini, mushrooms, and onion into similar size pieces as the chicken. Depending on size of the mushrooms you may leave them whole or cut them in half. Place the veggies in a bowl and add the remaining 1 Tbsp soy sauce, 1/2 Tbsp garlic paste, 1/2 Tbsp ginger paste, and the sesame oil. Toss until evenly coated.
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Skewer the chicken and veggies on the kabob skewers.
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On a regular grill, preheat the grill to around 400-500 degrees (medium heat). On a Traeger set to high. Grill 7-10 minutes, flip and grill an additional 7-10 minutes.
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Serve with Yum Yum sauce, either store bought or recipe below
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Whisk ingredients together in a bowl. Serve with the kabobs for dipping.