Teriyaki shish kebabs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Ketchup |
| ½ | cup | Sugar |
| ½ | cup | Soy sauce |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Ground ginger |
| 2 | pounds | Boneless beef sirloin steak |
| (1-1/2 inches thick), cut | ||
| Into l-1/2-inch | ||
| ½ | each | Fresh pineapple |
| Trimmed and cut into 1-inch | ||
| Chunks | ||
| 3 | smalls | Zucchini -- cut in l\" |
| Chunks | ||
| ½ | pounds | Whole fresh mushrooms |
| (medium size work best) | ||
| ½ | pounds | Boiling onions -- peeled |
| 1 | large | Green pepper |
| Or sweet red , cut into | ||
| L-inch pieces | ||
Directions
Combine first five ingredients; toss with beef. Cover and refrigerate overnight. Drain beef, reserving marinade. Thread meat, pineapple and vegetables alternately on long skewers. Grill over hot coals for 15-20 minutes, turning often or until meat reaches desired doneness and vegetables are tender. Simmer the marinade in a small saucepan over low heat for 15 minutes. Rernove meat and vegetables from skewers; serve with marinade. Yield: 6-8 servings Recipe By : Taste of Home