These  kabobs are so good. I always make lots and vac seal and freeze the extras for another time. Great if you have unexpected company that end up staying for dinner.

KABOBS

\Marinate

1 cup regular Soya Sauce if using dark Soya sauce add in about ¼ cup water

1-2 teaspoons fresh grated Ginger

4-5 Tablespoons Liquid Honey

1-2 teaspoons Minced Garlic

1 teaspoon Parsley flakes

Mix this together well.

 

4 large boneless chicken breasts or beef (your choice of type of beef) cut into 1-2 inch cubes

Marinate chicken or beef 24 hours in the above marinate.

 

Veggies

Red, Yellow, Orange peppers cut into bite size pieces

Large onion cut into pieces (top to bottom of onion) about ½ inch thick

Mushrooms leave whole.

Baby tomatoes

If you are using bamboo skewers soak in water for at least 4 hours before adding meat and veggies otherwise they will burn on bbq and break.

Once ready to start making kabobs alternate 1 piece of meat and one veggie depending on how large your skewers are you can get about 4-6 pieces of meat and veggies per skewer.

Once done take to bbq on medium heat place your skewers and with left over marinate brush on each time you turn the kabobs should be turned 4 times to make sure meat is evenly cooked and cook until meat is done.

If you vac seal make sure you have meat or veggie covering the pointed end of the skewer as they will break threw the bag.