Teriyaki Shish Kabobs | Reader's Digest

Teriyaki Shish Kabobs

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

from Taste of Home

Ingredients

  • 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

    How to make it 


  • 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 to 8.