"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for TERIYAKI SHISH KEBOBS, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, April 24, 2009


1/2 Cup Ketchup
1/2 Cup Sugar
1/2 Cup Soy Sauce (Chun King)
1 Tsp. Garlic Powder
1 Tsp. Ground Ginger
2 Lbs. Sirloin Steak (cut into 1/2 inch pieces)
1/2 Can Pineapple Chunks
2-3 Small Zucchini (cut into 1-inch chunks)
1/2 Lb. Whole Fresh Mushrooms (medium size)
1/2 Lb. Boiling Onions
1 Lg. Green Pepper (cut into 1-inch pieces)
1 Lg. Red Pepper (cut into 1-inch pieces)

Combine first five ingredients; toss with beef. Cover and refrigerate overnight. Remove meat from marinade. thread meat, pineapple and vegetables alternately on long skewers. Grill over hot coals for 15-20 minutes, turning often. Baste with marinade while cooking.

Note: You can cook the meat and vegetable separate on the grill and then just throw all ingredients into a large bowl and serve that way.




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