Teriyaki Seafood and Peach Kabobs

Makes 4 servings


  • 1/3 cup Savannah Bee Company Grill Honey
  • 1/3 cup soy sauce
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup oil
  • 1 Tablespoon roasted sesame oil
  • 2 teaspoons grated ginger root
  • 1 clove garlic, minced
  • 1 lb. salmon fillet*, cut into 16 large chunks
  • 2 fresh peaches or nectarines, cut into 16 chunks
  • 2 zucchini, cut into 16 chunks
  • 1 onion, cut into 1-inch cubes
  • 8 long wooden skewers

In a medium storage container with a lid, combine honey, soy sauce, vinegar, oils, ginger root, and garlic. Add salmon, peaches, zucchini, and onion; toss to coat. Marinate in the refrigerator 2 to 3 hours, or overnight. Alternate and thread salmon, peaches, zucchini, and onion onto skewers. Grill or broil 4 to 5 inches from heat for 8 to 12 minutes or desired degree of doneness, turning once. *Halibut may be substituted for salmon

Recipe courtesy of the National Honey Board.

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