Packed with teriyaki flavor and surrounded by fresh summer veggies, these meatball kebabs are a unique dinner treat. You can cook them on the grill or bake them in the oven– however you make these chicken meatballs, you’ll be happy with the final result.
Instead of the traditional ground beef used in meatballs, this recipe calls on ground chicken, which feels a little bit lighter and offers a nice change of pace. You could also have some fun with the veggies, maybe even substitute some pineapple for a really lovely flavor combo with the teriyaki sauce.
Try something new at the dinner table with these kebabs!
Teriyaki Chicken Meatball Kebabs
- 1 pound ground chicken
- 1/2 cup panko or Italian breadcrumbs
- 1/4 cup teriyaki sauce
- 1 carrot, shredded
- 1/2 red onion, shredded
- 1 clove garlic, minced
- 1 egg
- Salt and pepper to taste
- 1 red pepper, cut into 1-inch chunks
- 1 yellow pepper, cut into 1-inch chunks
- To make the meatballs, mix together the ground chicken, breadcrumbs, teriyaki sauce, carrot, red onion, garlic, egg, salt, and pepper. Then, take 1-tablespoon scoops and form them into small meatballs. (If the mixture seems too wet, add a bit more breadcrumbs until the meatballs keep their shape.)
- Refrigerate the meatballs for about 20 minutes, or while you’re cutting the veggies and preheating the grill (medium heat) or oven (375 degrees F).
- Thread each skewer with a meatball, pepper, meatball, and alternate leaving enough room on each end of the skewer for picking up with your hands.
- If you want to grill the skewers, spray the grill with nonstick spray or brush with olive oil. Then, gently place the skewers on the grill and grill for about five minutes on each side ñ make sure to test the meatballs to be sure the center is cooked.
- If you want to bake the skewers, then lightly grease a baking sheet and gently place the skewers on it. Bake for about 15 to 20 minutes, until the meatballs are golden brown and cooked all the way through. Turn the skewers halfway through the baking process.
- Serve with rice and extra teriyaki sauce for dipping, if you’d like.
Recipe adapted from Heathers Dish