Katie Workman, the author of The Mom 100 Cookbook, is participating in this weeks #SundaySupper. All of her recipes are simple, accessible, and delicious. I made her chicken and beef teriyaki skewers. The marinade was extremely easy to put together, and it was so good that I could have stuck a straw in it and drank it straight up.
Katie’s believes that homemade food is better for you, and I completely agree with Katie’s concept. When I cook the meal, I know exactly what goes into my dish. I have complete control. The end result is a homemade meal that my family will enjoy. And, they may not know it, but it’s healthy for them, too. Shh, that’s our little secret.
These skewers make the perfect weeknight meal. You can prepare the marinade the evening before and let the chicken and beef get happy in the marinade overnight. All you have to do the next evening is skewer and grill the meat. They literally take 6 minutes to cook. That’s my kind of weeknight meal.
These will even make great appetizers for a party. As Katie says, they’re “no-fuss.” Enjoy your #SundaySupper with your family!
Make sure you check out what my fellow foodie friends have made for #SundaySupper this week:
- Soups and Salads:
- Japanese Restaurant Salad ~ Hezzi-D’s Books and Cooks
- Cauliflower and Cheddar Soup served in Bread Bowls ~ Daily Dish Recipes
- Main Dish Recipes:
- Caribbean Warm Spice Chicken with Cinnamon Ginger & Paprika ~ Sue’s Nutrition Buzz
- Fresh Mozzarella Pasta Casserole ~ The Meltaways
- Pulled Pork ~ Momma’s Meals
- Easy Chicken Enchiladas ~ In the Kitchen with Audrey
- Garlic, Lemon, and Rosemary Roasted Chicken ~ Family Foodie
- Sauteed Corn Spinach, Bacon and Scallions ~ Comfy Cuisine
- Lasagna with Turkey Meat Sauce~ Meal Planning Magic
- One Pot Arroz con Pollo ~ Juanita’s Cocina
- Sesame Noodles ~ Big Bear’s Wife
- Honey Ginger Soy Chicken ~ The Weekend Gourmet
- Desserts:
- Chocolate Peanut Butter Squares ~ Mama’s Blissful Bites
- Rum laced Fudgy One Pot Brownies ~ Baker Street
- Bacon & Dried Cherry Chocolate Chip Cookies ~ Chocolate Moosey
- Birthday Chocolate Cupcakes ~ Basic and Delicious
- Simple Vanilla Cake ~ Mrs. Mama Hen
- Aaron E’s Favorite Apple Coffee Cake ~ Soni’s Food for Thought
- That Skinny Chick Can Bake ~ Chocolate Dipped Strawberries
- Wine Pairing to complement our recipes ~ ENOFYLZ
Teriyaki Skewers
2 tbs. ginger, peeled and chopped
1 tbs. garlic, chopped
2/3 cup low sodium soy sauce
2 tbs. water
2 teaspoons canola oil
3 tbs. mirin
1/4 cup packed brown sugar
1 tsp. cornstarch
Wooden skewers
Toasted sesame seeds, optional
Place the ginger, garlic, soy sauce, oil, miring, brown sugar, and cornstarch in a small bowl and whisk to combine.
Pour the teriyaki marinade into a heavy-duty zipper-top plastic bag or a larger plastic container with a lid. Add the chicken or steak and mix to coat well. Seal the bag or container and let the chicken and steak marinate in the refrigerator overnight.
If you are using wooden skewers, soak them in water for at least 30 minutes before cooking to prevent burning.
Preheat your grill.
Remove the chicken or steak from the marinade, setting aside the marinade. Skewer 1 or 2 pieces of chicken or steak on each skewer lengthwise, threading them so they are on securely. Place the skewers on the grill and cook for 2-4 minutes on each side until the chicken is cooked through. If you like your steak medium, cook for 2 minutes on each side.
Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce the heat to medium and let the marinade simmer until it becomes slightly reduced and glazelike, about 4-5 minutes.
Serve the skewers on a platter sprinkled with the sesame seeds, if desired. Use the boiled marinade for dipping or drizzling on your meat.
Hi and welcome to my flour-dusted kitchen! The name's Jennie. I'm a lover of cupcakes, an avid spatula licker, and a huge fan of sprinkles. Baking is my passion, but you'll find some savory dishes scattered amongst copious amounts of frosting and chocolate. I love hearing from ya, so feel free to leave me some love. Thanks for stopping by my little piece of the interweb.
