Teriyaki shish kabobs
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3-pound round steak 1 1/2\" thick, cubed | |
| 1 | can | (15 1/4 oz.) can pineapple chunks, drained |
| 8 | ounces | Small whole fresh mushrooms; cleaned |
| 3 | mediums | Onions; quartered and separated |
| 2 | mediums | Green peppers; cut into pieces |
| 1 | pint | Cherry tomatoes |
| Teriyaki Marinade | ||
| Hot Cooked RIce | ||
| 1 | cup | Firmly packed light brown sugar |
| ⅔ | cup | Catsup |
| ⅔ | cup | Vinegar |
| ½ | cup | Soy sauce |
| ½ | cup | Vegetable oil |
| 6 | Cloves garlic; finely chopped | |
| 2 | teaspoons | Ground ginger |
Directions
TERIYAKI MARINADE
Prepare vegetables and meat; place all but tomatoes in large shallow baking dish. Pour Teriyaki Marinade on top. Marinate overnight; stir occasionally.
Skewer marinated ingredients with tomatoes. Grill or broil to desired doneness; brush with marinade during cooking. Serve over Rice.
For Teriyaki Marinade: In medium bowl, combine ingredients; mix well.
Teriyaki Marinade is also delicious when used to marinade pork chops or chicken.
Recipe by: Colonial Light Golden Brown Sugar Posted to MC-Recipe Digest V1 #752 by L979@... on Aug 21, 1997