Teriyaki Grilled Skewers were developed by the Greeley, Colorado-based National Onion Association’s test kitchen with caterers in mind. They’re tangy, colorful and easy to handle.
YIELD: 4 to 6 servings
3⁄4 lb. boneless, skinless chicken breast
1⁄2 cup olive oil
1⁄2 cup prepared mango chutney,
chopped if coarse
1⁄2 cup bottled teriyaki sauce
2 Tbsps. balsamic vinegar
18 medium shrimp, shelled and deveined
(1⁄2 to 3⁄4 lb.)
18 large bamboo skewers (about 12” long)
1 medium yellow onion
1 medium red onion
2 firm-ripe mangos, peeled, pitted and cut
into large cubes
1 large green bell pepper, halved, trimmed,
seeded and cubed
Nonstick cooking spray, as needed Ginger Mango Sauce (recipe follows) Watercress, as needed, optional
For Ginger Mango Sauce:
1 mango, halved, pitted and scooped out of
skin (about 1 cup)
1⁄4 cup frozen orange juice concentrate
3 Tbsps. water
2 tsps. grated fresh ginger root (or 1⁄2 tsp.
1. Combine all ingredients in blender; puree
1. Cut chicken into 1 1⁄2” to 2” cubes.
2. For marinade: combine oil, chutney, teriyaki sauce and vinegar.
3. Place chicken and shrimp in wide, shallow glass dish or pan. Pour about 3⁄4 of marinade mixture over, then cover and marinate in refrigerator at least 3 hours or overnight. Set aside remaining marinade mixture to use for basting.
4. Soak bamboo skewers in water at least 1 hour before using.
5. Peel onions and trim off both ends. Cut each onion into 6 wedges, approximately 1⁄2” wide. Separate the wedges into double layers. To prepare kabobs, alternate chicken, onions, mango, green pepper and shrimp onto soaked skewers, keeping them near the pointed end of each skewer, leaving a long “handle” of skewer open.
6. Coat grill grate with nonstick cooking spray. Place skewers on grill for 15 to 20 minutes. Brush often with remaining marinade mixture and turn skewers until cooked through. If needed, use spatula to gently loosen skewers before turning, as they may stick.
7. Arrange on basket or platter with watercress as a garnish. Serve with Ginger Mango Dipping Sauce.
Recipe: the National Onion Association