Elaines Pork Bacon and Chicken Shishkebabs
From chefelaine 15 years agoIngredients
- ½ lb skinless, boneless chicken breasts, sliced into strips lengthwise shopping list
- ½ lb boneless pork rib chops. Cut into cubes shopping list
- ½ lb pork belly bacon slices shopping list
- 1 medium yellow sweet onion shopping list
- cherry tomatoes shopping list
- leeks, cut into chunks shopping list
- green sweet peppers shopping list
- red sweet peppers shopping list
- 1 medium sized green zucchini, cut into chunks shopping list
- salt & pepper to your preference shopping list
- canola oil shopping list
- blood orange ginger teriyaki grilling sauce shopping list
How to make it
- Cut the chicken into strips
- Cut pork chops into cubes
- Leave pork belly bacon in whole strips
- Slice the onion into quarters, and separate pieces for skewering
- Cut the peppers into skewer-sized pieces
- Cut the zucchini and leeks into chunks
- Oil the grill with canola oil
- Skewer the meats and veggies according to your preference
- Brush with teriyaki sauce
- Grill on medium flame, turning after 10 to 15 minutes, and brushing the other side of shishies with teriyaki sauce
- Served with corn on the cob and Chef’s salad, this makes a delicious meal!





People Who Like This Dish 4
- dinerdingbat Avon, MA
- chefperiwinkle Scarboro, CA
- kitchenwhizzer Bradford, CA
- cptnharris Bancroft, CA
- dagnabbit Barrie, CA
- refugeesrecipelisting Global, CA
- quaziefly ALL POINTS
- tuilelaith Columbia, MO
- sallya2 Kent, GB
- minitindel THE HEART OF THE WINE COUNTRY, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 11 people-
This recipe is very good,thank you ,a 5 !!!
sallya2 in Kent loved it
-
Shame on you. I already weigh over 200 pound at 5'2", do you really think I need this much temptation in front of me!!!! OMG they look so good! Thank you for such a great post!
tuilelaith in Columbia loved it
-
fantastic elaine yummmmm
minitindel in THE HEART OF THE WINE COUNTRY loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments