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Teriyaki Kabobs


¾ lb boneless Best Choice Skinless Chicken Breast cut into 1 ½ to 2” cubes.

18 medium Best Choice Shrimp, shelled and deveined (½ to ¾ lb)

½ cup Best Choice Olive Oil

½ cup prepared mango chutney, chopped if coarse

½ cup Best Choice Teriyaki Sauce

2 tbsp Best Choice Balsamic Vinegar

18 large bamboo or metal skewers (about 12” long)

1 medium yellow onion cut into ½ inch wedges

1 medium red onion, cut into ½ inch wedges

2 firm, ripe mangos, peeled, pitted & cut into large cubes

1 large green bell pepper, halved, trimmed, seeded and cubed

Best Choice Nonstick Cooking Spray

Ginger Mango Dipping Sauce (recipe below)



Place chicken and shrimp in shallow glass pan or large re-sealable plastic bag. For marinade, combine oil, chutney, teriyaki sauce and vinegar in a small bowl with a lid. Pour half of marinade mixture over chicken and shrimp. Cover or seal and marinate in refrigerator at least 3 hours, preferably overnight. Cover and refrigerate remaining marinade for basting.

If using bamboo skewers, soak in water at least one hour before using.

To prepare kabobs: drain and discard marinade from meat. Thread chicken, yellow and red onion, mango, green pepper, and shrimp alternately onto skewers. Be sure to keep enough room at one end of each skewer for a “handle.”

Coat grill grate with nonstick cooking spray. Place skewers over medium coals, and grill for 12-15 minutes or until meat is done and vegetables are tender. Brush often with reserved marinade and turn skewers until cooked through. If needed, use spatula to gently loosen skewers before turning as they may stick.

Arrange skewers on a platter and serve with Ginger Mango Dipping Sauce.


Ginger Mango Dipping Sauce:

1 mango, halved, pitted & scooped out of skin (about 1 cup)

¼ cup Best Choice Orange Juice Concentrate

2 tsp grated fresh ginger root (or ½ tsp ground ginger)

Combine ingredients in electric blender and puree until smooth.


Source: National Onion Association – Family Features