It's a "do-ahead" dinner.  Soak wooden skewers overnight in water.  Cut up veggies of yoiur choice.  We used peppers, onions, and mushrooms but pinapple would also have been good with the chicken. 

Cut your chicken and sirloin steak into uniform chunks.  Put the meat in the marinade up to 24 hours ahead of time and refrigerate the meat until ready to grill.

Thread the meat and veggies on the wet skewers and pop them on the grill.  It's best to put the chicken on a little before the steak (it takes longer to cook through).

It's nice to let your wooden skewers hang off the edge so they don't burn.  Watch the meat carefully and cook them over lower temperature as the marinade has sugar and tends to burn if you don't watch them carefully.  Metal skewers work well too.

Baste the skewers with reserved marinade but don't serve the meat marinade as a sauce.  The raw meat contaminates the marinade and you don't want to serve it raw alongside the cooked meat.  We don't want anyone becoming ill.

This is a summertime favorite in our house.

Teriyaki Marinade

¼ cup of honey

¼ cup of soy sauce

½ cup of chicken stock or broth

2 tablespoons of ketchup

1 clove of garlic, minced

¼ teaspoon of ground ginger (or use freshly grated ginger root)

Combine all of the ingredients until the honey is dissolved.

Pour over meat or vegetable skewers and marinate for several hours or overnight.

I like to use Zip-Lock bags for convenience.  Just discard after using.

Reserve some of the marinade to baste the skewers while they are grilling.

*Discard any remaining marinade after using over raw meat and never use it as a finishing or dipping sauce.  You don’t want sick guests.