Grilled Teriyaki Shish Kabobs

Directions

• Marinate the Food Ahead of Time
• Whisk the Teriyaki Marinade ingredients together in a pint measuring cup or medium-sized bowl until well blended.
• Trim any extra fat off the meat.
• Cut the meat, onion, and bell pepper into about 1 to 1-1/2 inch pieces.
• Cut the zucchini into about ½ inch thick slices.
• Wash the mushrooms well and cut the dry ends off the stems.
• Place the cut food in a one-gallon re-sealable bag.
• Pour in the Teriyaki Marinade and close the bag securely while folding it over to remove the air.
• Turn the bag end over end and shake to distribute the marinade.
• Refrigerate on a sheet pan for 4 to 8 hours, turning over every hour or two.
• Prep Your Outdoor Electric Grill
• For Grilled Teriyaki Shish Kabobs put 2 Tablespoons wood pellets in the smoker tube. Evenly distribute the pellets so that they are in a single layer in the tube.
• Uncover grill. Plug into the outlet and press Reset, Test, and Reset again on the cord’s safety device.
• Place the smoker tube toward the back of the grill, close the lid, and preheat for 25 minutes on High.
• Prep the Teriyaki Shish Kabobs
• Remove the food from the refrigerator 20-30 minutes before grilling.
• Slide the food pieces through the center onto stainless steel (or soaked wood) skewers alternating items. Pieces of food should touch, but not be pressed tightly together.
• Place skewers of food on a sheet pan until ready to grill.
• Grill the Teriyaki Shish Kabobs
• After your outdoor electric grill has preheated, place the skewers on the grill. Keep the lid closed unless you are turning the food.
• Grill on High Heat for 20 minutes, turning a quarter turn every 5 minutes wearing a grill glove. (Even though the metal skewers I use are a little long for the grill and do not allow the lid to close completely, especially when turned sideways, the shish kabobs turn out great!)
• Check the pieces of meat at the center where the skewer goes through for doneness. Pieces of chicken should look fully cooked and not shiny. The steak should appear to be at the desired level of doneness.
• Move skewers to a platter and serve your grilled teriyaki shish kabobs!
• Clean Your Outdoor Electric Grill
• After removing the Grilled Teriyaki Shish Kabobs, close your outdoor electric grill lid and leave it on High for 20 minutes.
• Turn the grill off. Leave the lid closed for at least 10 minutes or until you are ready to clean the grill.
• While the grill is still warm, brush the grill grate with a stainless steel grill brush.
• Leave the lid open to let the grill cool down and wood pellets burn out.
• Lift the grates and use a plastic putty knife to lightly scrape debris from the bottom of them and the lower bowl through the hole into the drip pan.
• Wipe the grates and the inside of the lid with a dry paper towel to remove any remaining loose debris.
• Remove the aluminum foil drip pan liner.
• Careful to make sure the smoker tube is cool, empty ash from the smoker tube into the drip pan liner. Place a small amount of water on the ash in the pan to ensure the ash is wet and cold.
• Wipe the drip pan out with a paper towel into a trash can and wash it with hot water and soap. Dry and return to grill.
• Unplug the grill and replace the cover.