Yield: 1 servings
|¼ cup||Dry Sherry|
|2 tablespoons||Soy Sauce; Light|
|¼ cup||Soy Sauce; Dark|
|¼ cup||Hoisin Sauce|
|1 tablespoon||Curry Powder|
|¼ cup||Pineapple Juice; Unsweetened|
|½ tablespoon||White Pepper|
|2 tablespoons||Ginger Root; Thinly Sliced|
|1½ pounds||Sirloin Tip Roast; Trimmed|
|12 ounces||Pineapple Chunks; Save Juice|
Combine the ingredients for the marinade; stir well. Cut meat into bite-size chunks and place on skewers with 2 or 3 chunks of pineapple in between the meat pieces. Marinate the skewers in the refrigerator overnight in a covered container or zip locked bag.
To cook, grill the shish-ka-bobs for about 10 minutes over medium heat, turning occasionally (depending on the size of the meat chunks).
Recipe by: Unknown
Posted to bbq-digest by Kit Anderson <kitridge@...> on May 12, 1999, converted by MM_Buster v2.0l.