Best Ever Skirt Steak and Bacon Wrapped Chicken Kabobs

READY IN: 30mins


  • 1
    large skirt steak
  • 4
    boneless skinless chicken cutlets
  • 1 12
    cups teriyaki sauce (I recommend SoyVay with sesame seeds)
  • 3
    tablespoons sesame seeds (if needed)
  • 1
    cup white vermouth (sherry may work too)
  • 5
    tablespoons garlic, chopped
  • 1
    onion, diced
  • 8
    slices bacon (or whatever you need to wrap chicken)


  • Trim all excess fat from skirt steak and slice into kabob sized slices. (I made mine about 1 inch thick so they would come out medium-well when done) Cut chicken into pieces that corresponds to the cooking time of the steak. (Again, mine were about 1 1/2 inch cubes).
  • Combine teriyaki sauce, vermouth, garlic and onion in a large bowl. Add meats and marinate 4-6 hours, turning occasionally. Meanwhile, soak wooden skewers in water until ready to make kabobs.
  • When ready, wrap 1/2 slice bacon around each piece of chicken. Make kabobs by alternating steak and chicken on skewers, making sure to stab through the bacon to keep it wrapped around the chicken.
  • Cook over med-high heat on BBQ, turning once, cooking about 15 minutes total. Baste with leftover marinade, and squirt with lemon juice during cooking.
  • If you cant find teriyaki sauce with sesame seeds, add lots of sesame seeds to the marinade -- I dont know if it makes a difference, but why take the chance for such a small thing. I found Soy Vay to be the absolute best brand of teriyaki sauce.
  • Time does not include marinating time, but the prep is so quick that I did all of it while getting my kids out the door for school in the morning. Then, after setting up the kabobs I refrigerated them until ready to cook that evening.