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I’m a big fan of kebabs they are easy to prep ahead of time and they usually have a lot of flavor. The flavor on these where spot on even my son loved them. We are not a fan of green bell peppers so we left those out. Also I marinated them all together rather than threading on the skewer then pouring the marinade on. Either way works, I just felt that more marinade covered the items the way I did it.

Asian Chicken Kebabs

(Adapted from My Baking Addiction)


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For the Marinade

1/4 cup soy sauce

1 teaspoon sesame oil

2 tablespoons honey

1-2 teaspoons Sriracha (or other hot sauce)

3 slices fresh ginger root

2 cloves garlic, crushed

For the Kebabs

4 skinless, boneless chicken breast halves, cubed

1 large green bell pepper, cut into 2 inch pieces

1 red onion, cut into wedges

1 large red bell pepper, cut into 2 inch pieces


In a small microwave-safe bowl, combine the soy sauce, oil, honey, Sriracha, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watch closely so it doesn’t boil. Set aside.


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Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Place skewers in a shallow baking dish and cover with marinade. Cover dish and refrigerate for at least 3 hours. I just mixed them all with the marinade before adding to the skewers.


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Prepare barbecue (medium-high heat). Grill Asian Chicken Kebabs until chicken is just cooked through, turning occasionally, about 9-12 minutes.

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