Teriyaki Steak Kabobs

2 lb. Round Steak
1/2 c. Soy Sauce
1 clove Garlic, minced
1/2 tsp. ground Ginger
1/4 c. Onion, finely chopped
1/4 C. Water

12 small Mushroom Caps
1 lge. Green Pepper, cut in 1 inch squares
12 Pineapple Chunks (canned)
Melted Butter or margarine

Cut steak into strips about 6 inches long, 1/2 inch thick and 2 inches wide. Place in shallow pan. Combine Soy Sauce, garlic, ginger, onion and water; pour over meat. Cover and let stand in refrigerator at least 2 hours. Turn pieces several times. When ready to cook, remove meat from marinade and thread on long skewers, accordion fashion, alternating with mushrooms, green pepper squares and pineapple chunks. Place on broiler rack. Brush with butter. Broil 4 inches from heat about 10 minutes. Turn and brush frequently with butter to brown evenly.

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