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11 NYE Appetizers

Tepanyaki Shrimp, Steak & Chicken Kabobs

Sydney @ Tastefully Frugal
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizers
Cuisine Japanese
Servings 60

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