Recipe – Teriyaki Chicken Meatball Kabobs

August 21, 2008 at 9:53 am Leave a comment

This is really more of Vita’s recipe than mine, but I managed to make a nice summer salad to accompany her tasty Teriyaki Chicken Meatball Kabobs, slightly modifying a recipe I found on Chow.

First off, let me preface that my wife is a wonderful cook in her own right, and I was probably quick to call her a “snob” in the previous post on Chicken Marsala. She is developing an increasingly broad palate now that I have her eating chicken and turkey again (she was pretty much vegetarian when we first started dating two years ago). Nevertheless, it still sometimes surprises me when she grabs things at the grocery store and our local warehouse club that look a lot like red meat, as was the case with these pre-made Teriyaki Pineapple Chicken Meatballs.

We grabbed them because she started a new surgical rotation on Monday and we were unsure how much time we’d have to devote to our nightly cooking this week. And as we meal planned on Sunday, she thought it a good plan to make kabobs. The carnivore in me smiled so wide I think you could see rays of light emitting from my dimples that I hate to admit are there :). Here’s what Vita skewered for me to grill up.


  • 1 package pre-made Teriyaki Pineapple Chicken Meatball Kabobs (we found some organinc pre-made meatballs at Sam’s Club
  • 1 Yellow Bell Pepper (sliced into kabob-size pieces)
  • 1 Orange Bell Pepper (sliced into kabob-size pieces)
  • 1 small can Mandarin Oranges
  • Salt and Pepper to taste

1. Pre-heat grill to 400 degrees
2. Skewer meatball onto wooden or metal skewer (pre-soak wooden skewers) and flank with bell peppers. Add oranges, and repeat process until skewer is filled. Repeat as needed.
3. Salt and pepper kabobs and brush with Teriyaki sauce.
4. Grill for 2 minutes a side, turning as needed.

The kabobs were really great. We really didn’t need to do anything drastic to the meatballs and Vita’s idea of using mandarin oranges gave a really nice sweetness that complimented the Teriyaki flavor of the meat to an absolute T. We paired our kabobs with a really great summer salad.

Watermelon and Tomato Salad with Feta and Kalamata Olives


  • 1/2 pound watermelon, seeded – large dice (about 1.5 cups)
  • 1 large beefsteak tomato, seeded – medium dice
  • 1 small English cucumber, peeled, seeded – medium dice
  • 2 teaspoons kosher salt
  • 1/4 cup pitted and halved kalamata olives
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon fresh mint leaves torn and bruised
  • 1 ounce feta cheese (I’d suggest the crumbled, dried version, brined feta will add too much salt – if brined is all you have, omit the kosher salt mentioned above)
  • 1 teaspoon of lime juice

1. Combine watermelon, tomato, and cucumber in a large bowl. Sprinkle with salt, and gently toss to combine. Transfer mixture to a colander and let drain. After 5 minutes, return mixture to bowl after wiping it down with a paper towel.

2. Combine vegetable mixture with olives, vinegar, olive oil, mint, and a generous amount of freshly ground black pepper. Sprinkle cheese over the top and serve. Can’t be less difficult and it’s VERY refreshing and matches perfectly with the meatballs and a nice glass of wine. As strange as the mint and lime juice might sound here, they’re key elements that gives the whole dish a special something. Kudos to Kate over at Chow for coming up with a real winner.


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