Teriyaki Shish Kabobs
|1/2 cupsoy sauce|
|1 tspGarlic powder|
|1 tspground ginger|
|2 lbsBoneless beef sirloin steak; cut into 1 1/2 inch cubes|
|or 2 lbschicken breasts; cut into cubes|
|1/2 inch chunksPineapple|
|2 or 3 smallZucchini; 1 inch chunks|
|1/2 lbmushrooms; sliced|
|1/2 lbonions; boiling, peeled|
|1 largegreen or red pepper; cut into 1 inch pieces|
Teriyaki Shish Kabobs Preparation
Combine the first five ingredients; toss over beef or chicken. Cover and refrigerate overnight. Drain beef or chicken, reserving marinade. Thread meat, pineapple and vegetables alternately on long skewers. Grill over hot heat for 15-20 minutes, turning often, or until meat reaches desired doneness and vegetables are tender. Simmer the marinade in a small saucepan over low heat for 15 minutes. Remove meat and vegetables from skewers; serve with marinade.
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