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Friday, August 27, 2010

Teriyaki Beef Kabobs

Because of the long marinating time, the teriyaki flavor is abundant through and through. Don't be skeptical of the ketchup in this teriayki recipe. It's definitely a key ingredient in the amazing flavor (and not "ketchupy" at all).

1/2 cup ketchup

1/2 cup soy sauce

1/2 cup sugar

1 tsp. garlic powder

1/2 tsp. ground ginger

1-1/2 pounds beef sirloin steak, cut into cubes

1 can (20 ounces) pineapple chunks or one fresh pineapple, cubed

Assorted fresh vegetables prepared for kabobs (mushrooms, zucchini, sweet pepper, onion)

1. In shallow dish or large plastic bag, combine ketchup, soy sauce, sugar and garlic powder. Add beef and toss to coat. Cover and refrigerate at least 8 hours, or overnight. (Go for the overnight marinating).

2. Alternately thread meat, pineapple and vegetables on skewers. Bring marinade to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.

3. Grill kabobs above medium coals, turning often, until meat is done and vegetables are tender. Serve marinade over kabobs. Yield: 4 to 6 servings.

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