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This recipe for A TO Z KABOBS, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Wedlake
Added: Friday, June 9, 2006


1/2 c. Kikkoman Teriyaki Marinade & Sauce
1/4 c. dry white wine
1 tbsp. vegetable oil
1/4 to 1/2 tsp. black pepper
1/4 tsp. dried oregano leaves, crumbled
1 clove garlic, pressed
3 medium zucchini (about 1 lb.)
Boiling water
2 lbs. boneless tender beef steaks, each about 1 inch thick
2 large cooking apples
10-inch metal or bamboo skewers (soak bamboo skewers in water 30 min. to prevent burning)

Combine teriyaki sauce, wine, oil, pepper, oregano and garlic.

Cut each zucchini in half lengthwise, then crosswise into 1-1/2" pieces. Cover with boiling water; let stand 5 minutes, covered. Drain and cool.

Cut beef into 1-1/2" pieces; place with zucchini in large plastic bag. Pour in teriyaki mixture. Press air out of top of bag. Tie top securely. Marinate 30 minutes, turning bag over occasionally.

Meanwhile, core apples and cut into 1-1/2" pieces.

Reserving marinade, remove beef and zucchini; thread alternately with apple on skewers, leaving space between pieces.

Place on grill 5" from hot coals. Cook about 6 minutes on each side (for medium-rare), or to desired degree of doneness, brushing occasionally with reserved marinade.




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