Teriyaki Chicken Kabobs

6 chicken tenders
2 red bell peppers
2 orange bell peppers
1 green bell pepper
1 red onion

1 package of mushrooms
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
6 kabob sticks, or bamboo sticks

Marinade
1/2 cup teriyaki sauce
1/4 cup soy sauce
1/4 cup water
1 tablespoon brown sugar
1 teaspoon salt
2 teaspoons pepper
Gallon size ziploc bag


Add all the ingredients of the marinade into a ziploc bag and put the chicken tenders into it. Let it sit at least 1 hr. Now would be the perfect time to cut the peppers into 1 inch squares or a little over. Half and quarter the onion, if you want other vegetables on your kabobs prepare them as well, cut the mushrooms in half. Put the vegetables in a bowl and add 1 teaspoon pepper, 2 teaspoons salt and 2 tablespoons olive oil toss well to coat and let it sit.
Begin to put together the kabobs fold the chicken tender back and forth on the kabob sticks and center chicken on the stick. Place the vegetables on the ends.
You can cook over the gas or charcoal gril until the chicken is cooked through, turning every 5-10 min to make sure that your vegetables and chicken don't burn. Or you can use your oven. Use a wire rack inside of a roasting pan. In the roasting pan add about 1 cup of water and some liquid smoke. This will give you the smokey flavor without using the grill.
You can also use a thin sliced steak cut into strips in this recipe or even pork, and any vegetables you want.