All the yumminess of a hibachi dinner served as a kabob with yum yum sauce
- 12 wooden kabob skewers soak in water if grilling
- 1 1/2 pounds boneless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 1/2 tablespoons ginger paste
- 1 1/2 tablespoons garlic paste
- 2 small zucchini (or 1 large)
- 8 oounces baby portobello mushrooms
- 1 large white onion
- 1/2 tablespoon sesame oil
- 3/4 cup mayo
- 1/4 cup ketchup
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
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Cut the chicken into 1 inch cubes and place in a bowl or gallon size plastic bag. Add 2 tablespoons of the soy sauce, the honey, 1 tablespoon of the garlic paste, and 1 tablespoon 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 soy sauce, garlic paste, 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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Traeger pellet grill: Set grill to 400 degrees, cook skewers 10 minutes per side.
Grill or Griddle: Preheat to medium and cook skewers 5 to 6 minutes per side (add cooking oil first if griddling).
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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.