Kebabs, or as I call them babs (say bob in a Boston accent…), are one of my favorite summer meals. With summer officially over I wanted to have one more kebab dinner before closing up the grill for the season. I decided to try something different with my kebabs this time. I had recently read somewhere that the trick to the perfect kebab meal is to skewer each ingredient on its own. i.e.: onions with onions, peppers with peppers, chicken with chicken (you get the idea). I’m not sure if this made a huge difference but it went a lot faster not worrying about getting the right ratio of ingredients on each skewer.

babs 1


  • 1 Green Bell Pepper (cored and diced)
  • 1 Red Bell Pepper (cored and diced)
  • 1 Yellow Bell Pepper (cored and diced)
  • 1 1/2 C. Mushrooms
  • 1 Red Onion (large chop)
  • 4 Boneless Skinless Chicken Breasts (butterflied then diced into 1 inch cubes)
  • 1/2 C. Soy Sauce
  • 1/2 C. Teriyaki Sauce
  • 3 T. Szechuan  Sauce
  • 1 T. Lemon Juice
  • 1 T. Worcestershire
  • 1 T. Hoisin Sauce
  • Brown Rice (4 servings)
  • 2 C. Garlicky Tang Bang Sauce



  1. Whisk together soy, teriyaki, szechuan, hoisin, worcestershire sauce and lemon juice in a large bowl.
  2. Marinade chicken pieces for about 45 minutes while you cut up the veggies.
  3. Skewer each ingredient on its own skewer.
  4. Preheat grill with medium flame and coat with cooking spray.
  5. Grill kebabs until cooked, make sure to get a pretty char on them!
  6. Remove ingredients from skewers and combine in a large serving dish.
  7. Serve babs over brown rice topped with Garlicky Tang Bang Sauce and enjoy
    • this recipe is also great with shrimp

tang bang kabobs 1