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Teriyaki Shish Kabobs

Bring home a taste of the South Pacific with these beef and vegetable shish kabobs.

"My father worked for an airline in the 1960s, when I was a teenager, and my family lived on the island of Guam in the South Pacific. A friend there gave Mother this wonderful recipe. We ate this delicious dish often, and now I prepare it for my family."
-- Suzanne Pelegrin, Ocala, Florida


You Will Need
1/2 cup ketchup
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
2 pounds boneless beef sirloin steak (1 1/2 inches thick), cut into 1 1/2-inch cubes
1/2 fresh pineapple, trimmed and cut into 1 inch chunks
2 to 3 small zucchini, cut into 1-inch chunks
1/2 pound whole fresh mushrooms (medium size work best)
1/2 pound boiling onions, peeled
1 large green or sweet red pepper, cut into 1-inch pieces


What to Do
1. Combine first five ingredients; toss with the beef. Cover and refrigerate overnight.

2. Drain beef, reserving marinade.

3. Thread meat, pineapple, and vegetables alternately on long skewers. Grill over hot coals for 15 to 20 minutes, turning often, or until meat reaches desired doneness and vegetables are tender.

4. Simmer the marinade in a small saucepan over low heat for 15 minutes. Remove meat and vegetables from skewers; serve with marinade.

Serves: 6-8

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