1 pound skirt steak, cut into 1 inch cubes

1 pound chicken thigh, cut into 1 inch strips

1 bunch scallions separated white part in 1 inch cuts. Tops reserved for finishing


Teriyaki sauce

1 cup chicken bone broth

1/2 cup sugar

1/3 cup Low sodium soy sauce

2 tablespoons mirin

1 tablespoon freshly grated ginger


Step 1

Add to a small saucepan and place over medium-high heat and reduce until syrupy, about 10 minutes. (Keep stirring every now and then so it doesn’t burn the side of your pan)

Step 2

Assemble the skewers. Alternate every so often starting with the scallion, then chicken. Repeat until you have 8 or so skewers. Season liberally with salt only.

Step 3

Turn grill onto medium high direct heat. Oil a clean grill surface and add the skewers. This works best when you can hang the skewers out of the side so they don’t burn. Another alternative is to wrap them in foil so the stick will not snap from heat.

Step 4

Cook for about seven minutes per side, depending upon how large you cut your pieces or how done you prefer your steak. Remove to plate, glaze in the sauce and top with sliced scallion greens. Enjoy immediately