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Teriyaki Shish Kabobs

chef.jackson's picture
Ingredients
  Round steak 3 Pound, cut into 1 inch cubes (about 1 1/2 -inches thick)
  Canned pineapple chunks 15 1⁄4 Ounce, drained (1 can)
  Small whole fresh mushrooms/About 2 cups 8 Ounce (cleaned)
  Onions 3 Medium, quartered and separated into bite-size pieces
  Green peppers 2 Medium
  Cherry tomatoes 3⁄4 Pound
  Light golden brown sugar 1 Cup (16 tbs) (firmly-packed)
  Catsup 2⁄3 Cup (10.67 tbs)
  Vinegar 2⁄3 Cup (10.67 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Garlic 6 Clove (30 gm), finely chopped
  Ground ginger 2 Teaspoon
Directions

GETTING READY
1. Drain the juice of the pineapple, reserving 1/2 cup.
2. Refrigerate pineapple chunks until required.
3. In a bowl, combine the pineapple liquid with remaining ingredients for the marinade and blend well.
4. Place the meat, mushrooms, onions and pepers in a non-metallic dish. Pour the marinade on top.
5. Mix well, cover and refrigerate the beef. Let marinate for 2 to 3 hours or more, stirring the meat occasionally.
6. Season 12 bamboo skewers in lukewarm water for at least 30 minutes or use metal ones.
7. Prepare a barbecue or preheat the broiler or grill.

MAKING
8. Drain the meat and vegetables from the marinade.
9. Thread beef, pineapple chunks and vegetables alternately on skewers, allowing 3 pieces of meat for each skewer.
10. Brush with marinade and season lightly with salt and pepper if you like.
11. Grill or broil 3 inches from heat source for about 4 to 5 minutes on each side, turning and basting frequently until meat is done to preferred degree of doneness and vegetables are lightly charred.
12. Heat the remaining marinade.

SERVING
13. Serve the Kebabs immediately with a marinade sauce or over rice with sauce spooned on top.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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