Hawaiian Teriyaki Shish Kabobs Two Ways With Field Roast Or Beef And Chicken Sausage Recipes

HAWAIIAN TERIYAKI SHISH KABOBS TWO WAYS (WITH FIELD ROAST OR BEEF AND CHICKEN SAUSAGE)

Steps:

• In a medium bowl, whisk together the soy sauce, vegetable oil, 1/4 cup pineapple juice, brown sugar, sherry, garlic, ginger, and dry mustard until blended. Reserve 1 1/2 cups for basting and marinating.
• Place the remaining marinade in a small saucepan. Add 1/2 cup pineapple juice and heat over medium heat, uncovered, stirring frequently to prevent scorching. Stir cornstarch and water together in a small bowl. As soon as it comes to a boil, whisk in cornstarch and water, stirring constantly until sauce thickens. Remove from heat and allow to cool, then refrigerate in a sealed container until ready to serve.
• Place cut-up steak in a quart-size or larger zip bag. Pour 1/2 cup of marinade over the steak and seal well, swishing the meat and marinade to help ensure even coverage. Place in the refrigerator for at least 2 hours (up to 12 hours).
• Soak the skewers. Fill a long baking dish about 1/3 full with water and lay skewers in the water. Allow to soak for about 15 minutes. This helps prevent the skewers from burning once on the grill.
• Carefully thread veggies, pineapple, and Field Roast or meat onto skewers in whatever order you like. I like to use bell peppers on the ends because they help keep everything on.
• Heat your grill to about 350 - 375 degrees (medium direct heat). Place shish kabobs on grill. Baste with the reserved marinade (segregating portions for meat/non-meat kabobs if desired). Cook, turning occasionally to help ensure even cooking and continuing to baste occasionally, for about 15 minutes until vegetables are tender and meat is cooked through.
• Serve with rice (if desired) and teriyaki sauce for dipping/drizzling as desired.

TERIYAKI SHISH KABOBS

Steps:

• For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight., On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally., In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.

TERIYAKI CHICKEN KABOBS

Steps:

• 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
• 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
• 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.

MOM'S BEEF SHISH KABOBS

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

TERIYAKI CHICKEN KABOBS

Steps:

• Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
• Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
• To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
• Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).

TERIYAKI BEEF KABOBS

Steps:

• Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove beef from the marinade. Discard the remaining marinade.
• Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.

BEEF TERIYAKI SHISH KABOBS

Steps:

• whisk ingredients together and marinate beef for 1 hour. put on skewers and grill on the barbeque to desired temperature.

TERIYAKI BEEF OR CHICKEN - HAWAIIAN

Steps:

• Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour off rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ. Makes about 6 servings.
• Grilled Teri-Beef and Teri-Chicken Sticks: A great way to make teriyaki beef or chicken when grilling is to slice the meat into thin strips before marinating. Then put on bamboo skewers and grill for 2-3 minutes per side. The meat comes out tender tasty and is easy to eat right off the stick.