We love to grill food outdoors—something that’s possible all year round here in Florida. Kabobs is one of my favorite ways to prepare cheaper cuts of meat. I marinate the meat first so that it’s tender, and then I cut it up into chunks just a wee bit larger than bite size. Most kabobs are prepared with meat and vegetables on the same skewer, but I separate them into skewers with meat and skewers with vegetables. I find that the meat and vegetables cook more evenly when separated. I make kabobs with different marinades, depending on what I’m in the mood for that day, but one of my favorites is teriyaki.
Kabobs – Teriyaki Style Recipe
- ⅔ cup soy sauce
- ¼ cup water
- ¼ cup simple syrup
- ¼ cup Amontillado or sherry
- 1 clove garlic minced
- 2 tablespoons grated fresh ginger
- ¼ cup water
- ¼ cup sugar
- ¼ cup extra virgin olive oil
- Salt & pepper
- 5-7 pound boneless chuck roast
- Assorted vegetables mushrooms, onions, grape tomatoes, eggplant, peppers
- Heat ¼ cup water and ¼ cup sugar until sugar dissolves and liquid is clear. Set aside.
- Mix together ¼ cup simple syrup and the rest of the ingredients. (Add more simple syrup for a sweeter marinade.) Pour over beef chunks. Cover and refrigerate for several hours or overnight.
- In a medium bowl, add vegetables. Leave mushrooms whole. Cut onions in quarters. Slice eggplant in thick squares. Cut peppers in 1-inch squares. (This will prevent the vegetables from falling off the skewer while cooking.) Add ¼ cup extra virgin olive oil and sprinkle with salt and pepper. Toss vegetables until all are coated with oil mixture. Thread vegetables on skewer, alternating the mushrooms, eggplant, onions, tomatoes, and peppers. Do not push together and overcrowd.
- Thread meat on skewers.
- If using wooden skewers, soak in water for about 30 minutes before adding the meat or vegetables. (I like the metal skewers best.) Heat grill to 400°F. Place kabobs on a hot grill or a kabob rack and cover. Cook for about 5 minutes and then turn. For well done meat, cook 6-8 minutes per side. Cook vegetables for about 3 minutes per side, or until vegetables are tender. Do not over cook as vegetables will soften and fall apart. Serve with rice.