Teriyaki Shish Kebobs
Makes 12 kebobs
1-1/2 pounds beef rib eye
2 green peppers
2 large tomatoes
2 large onions
1/2 pound small button mushrooms
1 quart teriyaki marinade
12 (12 inch) skewers
Cut the beef and green peppers into three-quarter inch chunks. Marinate the beef in teriyaki sauce for three to four hours. Quarter the tomatoes. Halve each quarter crosswise. Do the same with the onions. Intersperse the beef on the skewer in between one each of the veggies. Each skewer should get at least three chunks of steak. It's helpful to put the green pepper on first so that it is closer to the edge of the grill rather than right in the middle. Peppers don't require nearly as much cooking as the other vegetables. Grill over a medium hot fire.
Remembering Diamond Head, Remembering Hawai'i
A Cookbook Memoir of Hawai'i and Its Foods
by Shirley Tong Parola and Lisa Parola Gaynier
Diamond Hawaii Press
Published 1999, $19.95/trade paperback
Illustrations by Jill M. Ault
ISBN: 0-9666457-0-7
Recipe reprinted by permission.
Remembering Diamond Head, Remembering Hawai'i
Recipes
- Hawai'i's "Barbecue Sticks"
- Teriyaki Shish Kebobs
- Teriyaki Barbecue Marinade
- Auntie Florence's Mochi Chicken
- Macadamia Nut Pie
- Cookbook Profile Archive
This page created March 2002
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