There's just something festive about cooking
meat and vegetables on a stick!
Grilled Teriyaki
Steak Kababs
2 1/2 pounds boneless
round or top sirloin steak, 1-inch thick; cut into 1-inch cubes
1/4 cup soy sauce
Juice of 1 fresh lemon (2 to 3 tablespoons)
1 tablespoon packed brown sugar
1/8 teaspoon ground cloves
2 garlic cloves, finely minced
1 (20-ounce) can pineapple chunks, reserve juice (see Cook's
Tip)
1 large red or white onion, quartered
1 large green bell pepper, cut into 1-inch pieces
1/2 pound whole fresh mushrooms
2 or 3 zucchini, sliced into 1-inch rounds
Wooden bamboo skewers, soaked in water for 10 minutes
Hot cooked long grain rice for accompaniment
In large zipper-lock style
plastic bag, or a shallow glass dish, combine the soy sauce,
lemon juice, brown sugar, ground cloves, garlic and reserved
pineapple juice. Mix well.
Place steak cubes in marinade
and allow to marinate at room temperature for 2 hours or for
several hours in the refrigerator, turning the bag over at least
once to ensure meat is evenly marinated.
Remove meat cubes, reserving
marinade.
To assemble kababs, alternately
thread the meat, pineapple chunks and prepared vegetables on
bamboo skewers.
Grill over medium-hot
heat, about 8 to 10 minutes on each side for medium-well or until
desired doneness.
Meanwhile, bring the reserved
marinade to a boil in a small saucepan and simmer, uncovered,
for 3 minutes. Brush over kabobs just before removing from grill.
Serve kabobs on a bed
of hot fluffy long grain rice.
Makes 6 servings.
Cook's Tip: Fresh pineapple
can definitely be used instead of canned (I actually prefer to
use fresh, it not only tastes better, but holds up better to
the rigors of grilling). Add about 1/2 cup pineapple juice to
the marinade to replace the juice from the canned pineapple.
Cut up only enough cubes of pineapple to skewer and serve the
remaining pineapple in spears as a side dish.
