Marinated shish-ka-bobs

Yield: 1 servings

Measure Ingredient
¼ cup Dry Sherry
2 tablespoons Soy Sauce; Light
¼ cup Soy Sauce; Dark
2½ tablespoon Sugar
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.

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