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Chicken Teriyaki Kebabs

Gluten Free/Dairy Free - Vegan/Vegetarian Options Below

Kebab's on the BBQ are a summer favourite, but you don't have to limit yourself to having them just in the summer. Here's a winter alternative that works beautifully on a bed of steamed quinoa & rice.


- 2 Chicken Breasts, skinless & chopped
- 1 Onion, sliced
- 2 Large Capsicum, sliced
- 2 Large Mushrooms, sliced
- Ozganics Teriyaki Sauce/Marinade
- Ceres Organics Quinoa/Rice Blend
- Ceres Organics Sesame Seeds (optional)
- Bamboo skewers


- Chop chicken, put into a bowl & cover in Teriyaki sauce. Leave to marinate for half an hour.
- Soak bamboo skewers in water for half an hour, so they won't burn while cooking.
- Thread meat & vegetables on to bamboo skewers, alternating until the skewer is full.
- Grill on a high heat until meat is thoroughly cooked all the way through. Alternatively you can throw these on to the BBQ or Pan Fry.
- Serve on top of boiled or steamed Quinoa/Rice Blend & add a sprinkle of Sesame Seeds on top.

Tips & Suggestions
- For a Vegan/Vegetarian option, use chopped Tofu in place of chicken. Marinate the Tofu in the Ozganics Teriyaki Sauce for 45 minutes.
- You can substitute in or out any vegetables or meat you want, lamb/beef/pork will work just as well as chicken. You can add in cherry tomato's, courgettes, eggplant, squash, even parsnip will work.
- To make this dish even easier, try using the GFTreets Coated Chicken.


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