Name: Tepanyaki Shrimp, Steak & Chicken Kabobs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 boneless (skinless chicken breast); 1 medium sized sirloin steak; 3/4 lb cooked shrimp; 1 Tbsp cornstarch; 1 Tbsp cold water; 1/2 c sugar; 1/2 c soy sauce; 1/4 c apple cider vinegar; 1 tsp minced garlic; 1 tsp ginger; 1/2 tsp black pepper; 1/4 tsp garlic powder

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What is your favorite way to ring in the New Year? Mine is spending the night at home, nustled up next to the ones I love and chowing down on some yummy eats. My boys seem to be big fans of it too! Last year we got what I thought was going to be enough snacks to get us through the night. By 8PM all we had left were a few Ritz crackers and bottled waters; and Statham was only 6 months old so he didn’t eat much. Now that both boys are a year older their appetites have grown a lot too and I knew that the regular menu of cheese balls and little smokies in a blanket wouldn’t cut it this year.

One of my husband and my favorite places to go out to before we had our boys was Tepanyaki. The food was great and the experience of watching our meals getting cooked right in front of us was always fun too. I’m one of those people that finds a favorite menu item and sticks to that every time I go to a place. Our go to dish at Tepanyaki is the Geisha Special. Chicken, Steak and Shrimp in a teriyaki sauce. It is so good! One thing that Tepanyaki isn’t really good for is little ones. Especially boys who don’t sit still and like to climb on tables. So unfortunately, going to Tepanyaki doesn’t happen much more these days.

When I was thinking about what I thought my guys and I would enjoy to eat this New Year’s I started thinking about what some of our favorite splurge meals were and Tepanyaki was the first thing that came to mind. You see, I figure if I’m not spending a lot of money on going out or throwing a big party I can spend a little bit extra on some nice food. Instead of grilling up chicken and steak whole and then cutting it up for the boys I thought it would be easier, and more fun for them, if I chopped everything up ahead of time and cooked them on kabobs. Boy was I right! Not only was it quicker to cook this way, but the boys loved the idea of getting to eat food from a stick. They are huge corn dog fans so I wasn’t surprised they liked the concept of kabob eating too.

To make it easier for them, and if you want to serve this at a party, I removed the meat and seafood from the kabobs and placed them on toothpicks. And you really don’t need a whole lot of food to make these little treats. I only used one sirloin, one chicken breast and 3/4 lb of shrimp and all together I had about 60 toothpick kabobs. If you’re staying in this year but still want to have some fancy foods, try these little guys for yourself, you won’t be disappointed.

Tepanyaki Shrimp, Steak & Chicken Kabobs

Sydney @ Tastefully Frugal

5 from 2 votes

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Appetizers

Cuisine Japanese

Servings

Ingredients

1 boneless skinless chicken breast
1 medium sized sirloin steak
3/4 lb cooked shrimp
1 Tbsp cornstarch
1 Tbsp cold water
1/2 c sugar
1/2 c soy sauce
1/4 c apple cider vinegar
1 tsp minced garlic
1 tsp ginger
1/2 tsp black pepper
1/4 tsp garlic powder

Instructions

In a small saucepan combine cornstarch and water.
Add remaining sauce ingredients into saucepan and whisk to combine.
Bring to boil over medium heat.
Reduce heat to low and allow to simmer for 5 minutes.
Reserve 1/4 cup sauce.
Chop up steak and chicken into bite size pieces and slide onto kabob sticks. (I put all the steak together and all the chicken together for more even cooking)
Slide shrimp onto kabob sticks as well.
Place on grill over medium heat. (about 350F)
Brush teriyaki sauce over everything and let cook for 2-3 minutes.
Turn a quarter turn and repeat step 9.
Repeat steps 9-10 until cooked through. (should take less than 10 minutes to cook everything)
Remove meat and shrimp from kabobs and layer on to toothpicks chicken on bottom, then steak and shrimp on top.
Dip into remaining teriyaki sauce

Tried this recipe?Mention @sydney_tastefullyfrugal or tag #sydney_tastefullyfrugal!

Tip: If you are using wood skewers soak them in water for 30 minutes before cooking to prevent wood from burning.

I knew that these alone wouldn’t be able to get us through the night so I recruited 10 of my blogging buddies to help me come up with a few more ideas. Check out these other great recipes below!