Teriyaki Shish Kabobs

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Combine first five ingredients; toss with the beef. Cover and refrigerate overnight. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Drain beef, reserving marinade. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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