Japanese Style Beef And Chicken Wing Kabobs
|Beef sirloin steak||1 Pound|
|Canned pineapple slices||14 1⁄4 Ounce (1 Can)|
|Catsup||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Celery seed||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Whole chicken wings||12 Small|
Cut beef in 1-inch pieces.
Drain pineapple; reserve syrup.
Cover and refrigerate pineapple.
Add water to syrup, if necessary, to measure 3/4 cup liquid; combine with catsup, vinegar, bouillon, onion, celery seed, cinnamon, allspice, and bay leaf.
Add meat pieces to marinade.
Cover; refrigerate several hours, stirring occasionally.
Drain meat, reserving marinade.
Quarter each pineapple slice; place 2 pieces together.
Thread on skewers alternately with beef and chicken.
Grill over hot coals till done, about 20 minutes, turning and brushing occasionally with reserved marinade.
Heat remaining marinade; pass with kabobs