Grilled Teriyaki Steak Kababs

Ingredients:
  • 2 1/2 lbs boneless round or top sirloin steak, 1-inch thick; cut into 1-inch cubes
  • 1/4 cup soy sauce
  • Juice of 1 fresh lemon (2 to 3 tablespoons)
  • 1 Tbsp packed brown sugar
  • 1/8 tsp ground cloves
  • 2 garlic cloves, finely minced
  • 1 (20 oz.) can pineapple chunks, reserve juice (see Cook's Tip)
  • 1 large red or white onion, quartered
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1/2 lbs whole fresh mushrooms
  • 2 or 3 zucchini, sliced into 1-inch rounds
  • Wooden bamboo skewers, soaked in water for 10 minutes
  • Hot cooked long grain rice for accompaniment
MoreRecipes.com image placeholder
Preparation:

In large zipper-lock style plastic bag, or a shallow glass dish, combine the soy sauce, lemon juice, brown sugar, ground cloves, garlic and reserved pineapple juice. Mix well.

Place steak cubes in marinade and allow to marinate at room temperature for 2 hours or for several hours in the refrigerator, turning the bag over at least once to ensure meat is evenly marinated.

Remove meat cubes, reserving marinade.

To assemble kababs, alternately thread the meat, pineapple chunks and prepared vegetables on bamboo skewers.

Grill over medium-hot heat, about 8 to 10 minutes on each side for medium-well or until desired doneness.

Meanwhile, bring the reserved marinade to a boil in a small saucepan and simmer, uncovered, for 3 minutes. Brush over kabobs just before removing from grill.

Serve kabobs on a bed of hot fluffy long grain rice.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:






  • print page button