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 |
MARINADE
MEAT SKEWERS
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.