🍯🥢 Honey-Soy Kebabs – Sweet, Savory & Perfectly Grilled

Author: Jacky

Published: August 10, 2025

🎉 Introduction

Juicy, caramelized, and packed with flavor—these Honey-Soy Kebabs are a backyard BBQ classic. The combination of sweet honey and savory soy sauce creates a mouthwatering glaze that clings beautifully to tender pieces of meat and vegetables.

Whether you’re making them for a summer cookout, weeknight dinner, or party appetizer, these kebabs are a breeze to prepare. With just a quick marinade and a few minutes on the grill (or in the oven), you’ll have skewers that are sticky, smoky, and absolutely irresistible.

🧰 Equipment Needed

Grill or grill pan (or oven broiler)
Mixing bowl
Whisk
Knife and cutting board
Wooden or metal skewers
Tongs for turning kebabs

🛒 Ingredients

For 4 Servings:

1 lb boneless chicken breast or thighs, cut into 1-inch cubes (can also use beef, pork, or tofu)
2 cups assorted vegetables (bell peppers, red onion, zucchini, mushrooms), cut into chunks
¼ cup soy sauce (or tamari for gluten-free)
3 Tbsp honey
1 Tbsp rice vinegar or lemon juice
2 cloves garlic, minced
1 tsp grated fresh ginger
1 Tbsp sesame oil (optional)
Salt & black pepper, to taste
Sesame seeds & green onions, for garnish

👩‍🍳 Directions

Prepare the Marinade
- In a mixing bowl, whisk together soy sauce, honey, vinegar, garlic, ginger, and sesame oil.
Marinate the Meat & Veggies
- Add chicken and vegetables to the marinade, tossing to coat.
- Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Assemble the Kebabs
- Thread chicken and vegetables alternately onto skewers.
Grill or Broil
- Preheat grill to medium-high heat.
- Cook kebabs for 10–12 minutes, turning occasionally, until chicken is fully cooked (165°F internal temp).
- Brush with extra marinade during the last 2 minutes for a glossy finish.
Serve
- Garnish with sesame seeds and chopped green onions. Serve hot.

🍽️ Servings & Timing

Servings: 4
Prep Time: 20 minutes (plus marinating)
Cook Time: 10–12 minutes
Total Time: ~40 minutes (including marinade time)

🧊 Storage & Reheating

Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.
Freezer: Freeze raw, marinated chicken and veggies (on or off skewers) for up to 2 months.
Reheat: Warm on a grill or in the oven at 350°F until heated through.

🥄 Variations

Beef Honey-Soy Kebabs: Swap chicken for sirloin steak cubes.
Tofu or Tempeh: Marinate plant-based protein for a vegetarian version.
Spicy Kick: Add 1–2 tsp sriracha or chili flakes to the marinade.
Teriyaki Twist: Add pineapple chunks for a tropical touch.
Oven-Baked: Roast at 425°F for 12–15 minutes, turning halfway.

❓ 10 FAQs

Can I make these kebabs ahead of time?
Yes—assemble and marinate up to 24 hours ahead, then cook when ready.
Do I have to soak wooden skewers?
Yes—soak for 30 minutes to prevent burning.
Can I use pork or beef?
Absolutely—adjust cook time for the protein.
What vegetables work best?
Bell peppers, zucchini, onions, mushrooms, and cherry tomatoes hold up well.
Is this marinade good for seafood?
Yes—try it with shrimp, but reduce marinating time to 15–20 minutes.
Can I double the marinade?
Yes—extra sauce works great for drizzling after cooking.
What’s the best way to get a glossy glaze?
Brush with marinade in the last 2 minutes of grilling.
Can I bake instead of grill?
Yes—use a high temperature (425°F) for a nice char.
How do I know the chicken is done?
Internal temp should be 165°F and juices run clear.
Can I freeze marinated kebabs?
Yes—freeze before cooking for an easy future meal.

🏁 Conclusion

These Honey-Soy Kebabs are sweet, savory, and perfectly caramelized. They’re ideal for quick weeknight dinners, backyard BBQs, or party appetizers. The sticky glaze, tender meat, and colorful veggies make every bite a crowd-pleaser.

🍯🥢 Honey-Soy Kebabs – Sweet, Savory & Perfectly Grilled

Juicy, caramelized, and packed with flavor—these Honey-Soy Kebabs are a backyard BBQ classic. The combination of sweet honey and savory soy sauce creates a mouthwatering glaze that clings beautifully to tender pieces of meat and vegetables. Whether you’re making them for a summer cookout, weeknight dinner, or party appetizer, these kebabs are a breeze to prepare. With just a quick marinade and a few minutes on the grill (or in the oven), you’ll have skewers that are sticky, smoky, and absolutely irresistible.

Print Recipe

Prep Time 10

Cook Time 13

Servings: 4 people

Ingredients Equipment Method Notes

Ingredients

For 4 Servings:

1 lb boneless chicken breast or thighs cut into 1-inch cubes (can also use beef, pork, or tofu)
2 cups assorted vegetables bell peppers, red onion, zucchini, mushrooms, cut into chunks
¼ cup soy sauce or tamari for gluten-free
3 Tbsp honey
1 Tbsp rice vinegar or lemon juice
2 cloves garlic minced
1 tsp grated fresh ginger
1 Tbsp sesame oil optional
Salt & black pepper to taste
Sesame seeds & green onions for garnish

Equipment

Grill or grill pan (or oven broiler)
Mixing bowl
Whisk
Knife and cutting board
Wooden or metal skewers
Tongs for turning kebabs

Method

Prepare the Marinade

In a mixing bowl, whisk together soy sauce, honey, vinegar, garlic, ginger, and sesame oil.
Marinate the Meat & Veggies
Add chicken and vegetables to the marinade, tossing to coat.
Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Assemble the Kebabs
Thread chicken and vegetables alternately onto skewers.

Grill or Broil

Preheat grill to medium-high heat.
Cook kebabs for 10–12 minutes, turning occasionally, until chicken is fully cooked (165°F internal temp).
Brush with extra marinade during the last 2 minutes for a glossy finish.

Serve

Garnish with sesame seeds and chopped green onions. Serve hot.

Notes

🧊 Storage & Reheating

Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.

Freezer: Freeze raw, marinated chicken and veggies (on or off skewers) for up to 2 months.

Reheat: Warm on a grill or in the oven at 350°F until heated through.

🥄 Variations

Beef Honey-Soy Kebabs: Swap chicken for sirloin steak cubes.

Tofu or Tempeh: Marinate plant-based protein for a vegetarian version.

Spicy Kick: Add 1–2 tsp sriracha or chili flakes to the marinade.

Teriyaki Twist: Add pineapple chunks for a tropical touch.

Oven-Baked: Roast at 425°F for 12–15 minutes, turning halfway.

❓ 10 FAQs

Can I make these kebabs ahead of time?
Yes—assemble and marinate up to 24 hours ahead, then cook when ready.

Do I have to soak wooden skewers?
Yes—soak for 30 minutes to prevent burning.

Can I use pork or beef?
Absolutely—adjust cook time for the protein.

What vegetables work best?
Bell peppers, zucchini, onions, mushrooms, and cherry tomatoes hold up well.

Is this marinade good for seafood?
Yes—try it with shrimp, but reduce marinating time to 15–20 minutes.

Can I double the marinade?
Yes—extra sauce works great for drizzling after cooking.

What’s the best way to get a glossy glaze?
Brush with marinade in the last 2 minutes of grilling.

Can I bake instead of grill?
Yes—use a high temperature (425°F) for a nice char.

How do I know the chicken is done?
Internal temp should be 165°F and juices run clear.

Can I freeze marinated kebabs?
Yes—freeze before cooking for an easy future meal.

🏁 Conclusion

These Honey-Soy Kebabs are sweet, savory, and perfectly caramelized. They’re ideal for quick weeknight dinners, backyard BBQs, or party appetizers. The sticky glaze, tender meat, and colorful veggies make every bite a crowd-pleaser.

Jacky’s Kitchen

Welcome to Jacky’s Kitchen! I’m Jacky — a home chef sharing easy, colorful, cartoon-style recipes you’ll actually enjoy cooking. From quick dinners to sweet treats, everything here is made with love, flavor, and a dash of fun.