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"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Teriyaki Chicken Meatball Kebobs

    Tender chicken meatballs flavored with teriyaki sauce, carrot, red onion and garlic are threaded onto skewers with colorful bell peppers and either grilled or baked. Serve them with rice and extra teriyaki sauce for dipping.



    Servings: About 4
    Prep Time: About 20 minutes, plus 20 minutes chilling
    Cook Time: 15–20 minutes

    Ingredients:

    • 1 pound ground chicken
    • ½ cup panko or Italian breadcrumbs, plus more if needed
    • ¼ cup teriyaki sauce
    • 1 carrot, shredded
    • ½ red onion, shredded
    • 1 clove garlic, minced
    • 1 large egg
    • Salt and freshly ground black pepper, to taste
    • 1 red bell pepper, cut into 1-inch pieces
    • 1 yellow bell pepper, cut into 1-inch pieces
    • Additional teriyaki sauce, for serving, optional
    • Cooked rice, for serving, optional

    Instructions:

    1. In a large bowl, combine the ground chicken, breadcrumbs, teriyaki sauce, shredded carrot, red onion, garlic and egg. Season with salt and pepper.
    2. Scoop the chicken mixture by tablespoons and gently shape into small meatballs. If the mixture seems too wet to hold its shape, add a little more breadcrumbs.
    3. Refrigerate the meatballs for about 20 minutes. Meanwhile, prepare the peppers and preheat the grill to medium heat or the oven to 375°F.
    4. Thread the meatballs and pieces of red and yellow pepper alternately onto skewers, leaving enough room at each end to handle the skewers.

    To Grill:

    1. Lightly coat the grill grates with nonstick cooking spray or brush with olive oil.
    2. Place the skewers gently on the grill and cook for about 5 minutes per side, turning carefully, until the meatballs are browned and cooked through.

    To Bake:

    1. Lightly grease a baking sheet and arrange the skewers on the pan.
    2. Bake for 15–20 minutes, turning halfway through, until the meatballs are golden brown and cooked through.
    3. Serve hot with rice and additional teriyaki sauce for dipping or drizzling.

    Tip: These would be especially good with the Tyler Florence Teriyaki Sauce you just added to GB Recipes—the fresh orange, ginger, garlic and sesame flavors would work very nicely with the chicken meatballs.

    Source: Not provided