Ingredients for Best Ever Skirt Steak And Bacon Wrapped Chicken Kabobs
- 1 lb skirt steak
- 1 lb boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce
- 1 tablespoon sesame seeds (optional)
- 1/4 cup dry vermouth
- 2 cloves garlic, minced
- 1/4 cup chopped onion
- 1 lb bacon
- fresh lemon juice, to taste
- 8-10 wooden skewers
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Best Ever Skirt Steak And Bacon Wrapped Chicken Kabobs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Best Ever Skirt Steak And Bacon Wrapped Chicken Kabobs
- Trim excess fat from 1 lb skirt steak and slice into 1-inch thick pieces.
- Cut 1 lb boneless, skinless chicken breasts into 1-inch pieces.
- In a large bowl, whisk together 1/2 cup teriyaki sauce (Soy Vay recommended), 1/4 cup dry vermouth, 2 cloves minced garlic, and 1/4 cup chopped onion.
- Add the steak and chicken to the marinade. Marinate for 4-6 hours in the refrigerator, turning occasionally.
- Soak 8-10 wooden skewers in water for at least 30 minutes.
- Wrap each chicken piece with 1/2 slice of bacon.
- Thread steak and bacon-wrapped chicken onto skewers, alternating, ensuring the bacon is secured.
- Preheat grill to medium-high heat. Grill kabobs for 15-20 minutes, turning once halfway through.
- During grilling, baste with remaining marinade and squeeze fresh lemon juice over the kabobs.
- If your teriyaki sauce doesn't contain sesame seeds, add 1 tablespoon of sesame seeds to the marinade.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
120 g
Sugar
45g
Fat
21g
Carbs
5g
