Teriyaki Chicken And Beef Kabobs
Source of Recipe
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1 bunch green onions
3/4 cup teriyaki sauce
1 tablespoon freshly grated ginger
2 cloves chopped garlic
3/4 pound beef round, in thin strips
3/4 pound boneless, skinned chicken breasts, cut lengthwise into 3/4-inch strips
Chop 2 green onions. Place in plastic bag with teriyaki sauce, ginger and garlic. Add beef and chicken; seal. Refrigerate 30 minutes to 2 hours.
Cut remaining onions in 2-inch pieces. thread beef and half of green onions alternately on four 10-inch skewers. Repeat with chicken and remaining onions on 4 more skewers.
Preheat broiler. Broil skewers 6 inches from heat for 6 to 8 minutes or until chicken juices run clear when pierced with a knife
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