Chicken and mushrooms marinated in a spicy sweet ginger garlic soy sauce then skewered up and grilled until tender with a touch of char. These kebobs are so delicious, fun and easy to make. You’re going to love them!

INGREDIENTS – serves 2-3

1/2c soy sauce
1/4c maple syrup
1T oil (I just use olive but whatever you have)
1t garlic powder
1t onion powder
1t ground ginger
1t ground mustard
1/2t red pepper flakes

2 chicken breasts, roughly 1″ cubes
10-12 crimini or white mushrooms

6-7 skewers, soaked for at least 1hr


In a small pot, stir together soy sauce, maple, oil, garlic powder, onion powder, ginger, mustard and red pepper flakes. Bring to a boil then reduce to a simmer for 5 minutes. Remove from heat and allow to cool to room temp. Add chicken and mushrooms to a large container with a lid then pour marinade over, stir to coat. Cover with the lid and refrigerate for 6-8hrs.

Skewer up your kebobs and preheat your grill to med-high heat. Grill on 2-3 sides until the chicken is cooked through, 10-15 minutes.


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