Recipe: Teriyaki Chicken and Steak Kabobs (Servings for 6 and for 100)

Teriyaki Chicken and Steak Kabobs

Serving for 6:
1/2 cup teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder
1/2 pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 1/2 cups whole fresh mushrooms
1 pound beef top sirloin steak
1 1/2 pounds skinless, boneless chicken breast halves

Servings for 100:
8 1/3 cups teriyaki sauce
8 1/3 cups honey
2 tablespoons and 2-1/4 teaspoons garlic powder
8 1/4 pinches ground ginger
33 red bell peppers, cut into 2 inch pieces
16 1/2 large sweet onions, peeled and cut into wedges
25 cups whole fresh mushrooms
16-3/4 pounds beef top sirloin steak
25 pounds skinless, boneless chicken breast halves

Combine the teriyaki sauce, honey, garlic and ginger. Add the red bell peppers and onion, then cube the steak or chicken and add to the vegetables. Mix all together well, refrigerate and marinate for 4 to 24 hours.
Preheat an outdoor grill for medium high heat and lightly oil grate.

Place the meat and vegetables onto skewers, alternating as desired on the skewers and leaving a small space between each item.

Grill over medium high heat for 10 minutes, turning as needed.