Ingredients
-
1/4
-
1/4
-
1/4
-
3 - 4
-
1
-
1 3/4
-
3/4
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Teriyaki Beef Kabobs, The meat is so tender and juicy and has an excellent flavor. The cook time was right on for medium steak, IMHO. Revised just a little from the original TOF recipe. I did however, double the marinade, not in the recipe but when I made it, to make sure I got good coverage of the meat. The original only marinaded the meat for 1 hour, but I did it overnight and I think that make a big difference. Prep time does not include the time it takes to marinade., I add worchester and teriyaki sauce to this. Everyone LOVES it! Definitely my favorite kabob recipe., I tripled the recipe and the beef was very moist and flavourful. I’ll definitely make it again!
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Steps
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1
Done
|
In a Resealable Plastic Bag or Shallow Glass Container, Combine the First Five Ingredients and Mix Well. |
|
2
Done
|
Reserve 1/2 Cup For Basting and Refrigerate. If You Didn't Double the Sauce Reserve 1/4 Cup. |
|
3
Done
|
Add Beef to Remaining Marinade. |
|
4
Done
|
Turn to Coat. |
|
5
Done
|
Seal Bag or Cover Container. |
|
6
Done
|
Refrigerate Overnight, Turning Occasionally. |
|
7
Done
|
Drain and Discard the Marinade. |
|
8
Done
|
on Metal or Soaked Wooden Skewers, Alternate Beef, Tomatoes, Mushrooms, Peppers and Onions. |
|
9
Done
|
Grill, Uncovered, Over Medium Heat For 3 Minutes on Each Side. |
|
10
Done
|
Baste With Reserved Marinade. |
