international Recipe: Grilled Teriyaki Steak Kabobs

Grilled Teriyaki Steak Kabobs

Ingredients:

• 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 brown sugar, firmly packed
• 2 garlic cloves, finely minced
• 1 (20-ounce) can pineapple chunks, reserve juice*
• 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
• 12 (10 to 12-inch) wooden bamboo skewers, soaked in water for 10 minutes
• Hot cooked long grain rice for accompaniment

Cooking Procedures:

1. In large zipper-lock style plastic bag, or a shallow glass dish, combine the soy sauce, lemon juice, brown sugar, garlic and reserved pineapple juice. Mix well.
2. 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.
3. Remove meat cubes, reserving marinade.
4. To assemble kababs, alternately thread the meat, pineapple chunks and prepared vegetables on bamboo skewers.
5. Grill over medium-hot heat, about 8 to 10 minutes on each side for medium-well or until desired doneness.
6. 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.
7. Serve kabobs on a bed of hot fluffy long grain rice.

Makes 12 servings.