©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Teryiaki Shish Kabobs

Here is the dinner Victoria picked out of her YCA binder.

1/3 cup low sodium soy sauce
2 tbs brown sugar
1/4 cup orange juice
1 tbs garlic, minced
1/2 tsp pepper
1/2 tsp fresh ginger grated or ginger powder (Victoria likes fresh ginger)

Choose 1 meat, the pineapple and 2 or 3 vegetables from the following list:
Pre cooked shrimp, ham, chicken or kielbasa

Pineapple chunks, fresh or canned (drained)

Broccoli florets
Yellow squash, cut int 3/4 inch slices
Cherry Tomatoes
Red onion, cut into wedges
Green Peppers, cut into wedges

4 (10 to 12 inch) wooden skewers

Soak the wooden skewers in water for 10 minutes

Prepare marinade by combining the ingredients in a small bowl.  Whisk until brown sugar dissolves.

Prep pineapple and selected meat/vegetables.

Each person can prepare their own kabob by placing their chosen ingredients and 2 tbs of the marinade in a zipper baggie.  Allow to marinate in the refrigerator to 20 to 30 minutes. (We just placed everything in one large zipper bag)

Preheat grill and coat with cooking spray.

Remove the baggies and carefully skewer meat, vegetables and fruit alternating colors.

Grill for 6 to 8 minutes or until done.

Make 4 large kabobs. (We ended up with 5)


The Better Baker said...

Looks marvelous! I'm sure with that marinade combination they've gotta be terrific. Thanks for sharing.

Farida said...

great recipe for japanese foods

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