This is a recipe I made for dinner the other day and it came out fabulous. I love the grill, almost as much as I like to bake. When the weather is right, which it was this week, the urge to throw something on the grill ignites me (yeah, I know what I did there).

This recipe is something I just kid of tossed together and it’s really easy to make. And it tastes phenomenal. I marinate the meat separately from the veggies, so feel free to omit the meat, or change the veggies. A little tip I learned from my grill master stepdad is that if you are using wooden skewer sticks, soak them in water for a few hours before you use them. This helps prevent the sticks from burning too much.

Grilled Teriyaki Skewers 

Ingredients

• Pork, or other meat I used one package of pork stew meat I found in the butcher section of my supermarket. I believe it was about a pound
• Two green bell peppers
• One red bell pepper
• One orange bell pepper
• One medium sweet onion
• 3-4 red potatoes 
• 1 can of chopped pineapple
• Garlic, minced or fresh I used about 6 gloves, but adjust to your liking
• 1 15 oz bottle of teriyaki marinade I used Kona Coast Island Teriyaki 
• Oil
• Skewer sticks

Directions 

1. Prepare meat. If it is not already chopped, cut meat into small cubes or chunks. Remember that it needs to be the right size to go on to a skewer stick.

2. Marinade the meat.  Put the chopped/cubed meat into a container that seals or a large freezer bag. Douse a little bit of cooking oil over the meat (I usually wing this, but I would guest it to be a few tablespoons). Place minced garlic in with the meat. (I use a lot, I love garlic). Do a couple cloves, there will be garlic in the veggies, too. Shake the bottle of teriyaki marinade well and pour about half over the meat. Seal the container and shake to make sure all the meat is coated. Refrigerate for at least an hour for best taste.

3. Prep the veggies. Wash and chop all the vegetables. When t comes to the onion, a little trick I learned online is to stick it in the freezer for about 10 minutes before you chop it to help prevent teary eyes. Remember, again, to make your prices just right–not too small that they would break off and not get on the sticks, not too big that they weigh down the skewer.

For the potatoes, I recommend softening them first. You can either prick them and pop them in the microwave for a couple minutes or bake them or boil them for a short time (don’t cook them all the way, they need some sturdiness).

For pineapple, drain the juice and toss pineapple chunks in with the veggies.

4. Marinade the veggies. Same as the meat. The veggies, for me, didn’t fit in a container so I had to use a big bowl for this. Pour a little bit of oil over them, add some garlic (lots, if your like me) and the remainder of the teriyaki marinade. Mix well by stirring or shaking (covered). Store in the refrigerator until you’re ready to cook (an hour or longer for best taste. Mine marinated over night)

    

5. Prep the skewers. After you let the meat and veggies marinade, carefully put them on the skewer sticks. Alternate in any order you choose. Disregard any remaining sauce from the containers.

6. Heat the grill. I used the gas grill and put it to a medium heat, around 300. I say medium because that’s the middle temp on the grill.

7. Grill those bad boys! I put tinfoil down first, but that’s a personal choice. Place skewers on the hot grill and cook them for about 10 minutes on each side. Check for doneness. You may need to cook them for more or less time. Keep an eye on them! Wooden skewers can easily smolder at the tips. They can smoke and burn.

8. Enjoy!

Fun extra….

If you like to meal prep, left over skewers can make a great entre. I took some extra skewers and put them with some quinoa and broccoli for some delicious meals to take to work.

(These boxes are made by Healthy Packers and are available on Amazon for $13 for a 10 pack)