50. Ginger Teriyaki Beef Kebabs

50 - Teriyaki kebabsGrilled teriyaki beef with a hint of ginger for a summertime treat

Prep to plate time: 3 hrs
Serves: 4-6

Materials

  • 1-1/2 pounds Beef Sirloin Tips
  • 1/2 Pineapple
  • 1 large Sweet Onion
  • 2 medium Red, Yellow, or Orange bell peppers
  • 3/4 cup Teriyaki Sauce
  • 3/4 cup Pineapple Juice
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Brown Sugar
  • 3 cloves Garlic
  • 2 inch piece of Ginger
  • 1 tsp Red Pepper Flakes
  • 1 Tbsp Olive Oil

Protocol

  1. PREP: Peel and mince the ginger and garlic. Soak wooden skewers in water
  2. PREP: Cut the beef into 1-1/2 inch cubes
  3. Marinade: Heat the olive oil in a saucepan over high heat. Add the ginger, garlic and red pepper flakes and cook for 1 min
  4. Marinade: Stir in the teriyaki sauce, soy sauce, brown sugar and 1/4 cup of the pineapple juice. Bring to a boil, reduce heat to low and simmer for 5 min. Remove from heat and let cool
  5. PREP: Place the beef in a large bag or airtight container and pour half of the marinade on top. If using a bag, squeeze out as much air as you can and marinate for 2 hrs. If using a container, flip the container after one hour to coat the beef better. Save the other half of the marinade for glazing
  6. PREP: Cut the peppers into 1-1/2 inch squares. Cut the onion into 1-1/2 inch cubes, about 2 layers thick. Peel, core and cut the pineapple into 1-1/2 inch cubes
  7. Thread the skewers with alternating beef, pineapple, peppers and onions
  8. Heat up one chimney’s worth of charcoal until ashy and heat skewers over direct heat for 3 min on each side
  9. Move skewers to indirect heat and brush with the remaining marinade. Cover grill and cook for about 10 min
  10. PLATE: Transfer to a plate and let sit for 5 min before serving

Inspired by: Serious Eats

 

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