Directions
- In a large bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Alternate meat, mushrooms, green pepper, onion and tomatoes on metal or soaked wood skewers. Grill, uncovered, over medium heat for 3 minutes on each side.
-
Baste with
reserved marinade. Continue turning and basting for 8-10 minutes until
meat reaches desired doneness (for medium-rare, a meat thermometer
should read 145°; medium, 160°; well-done, 170°). Serve meat and
vegetables over rice if desired.
Yield: 6 servings.
Originally published as Teriyaki Kabobs in Quick Cooking
May/June 1998, p46
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