Shish Kebabs with Teriyaki Marinade
Teriyaki sauce adds oodles of flavour to a summer grill. Make your own teriyaki sauce the day before, and adjust the flavours - the garlic, ginger and sugar, to suit your taste. Marinate the meat with the sauce and add the onions for extra flavour.
Make the meal special by putting the meat and vegetables on pre-soaked bamboo skewers for a kebab delight. It's all in the preparation. The cooking takes only a few minutes.
Serves: 8
Time: 55 minutes:
15 minutes to make the marinade, 30 minutes to chop the vegetables, 10 minutes to cook
Ingredients
4 pounds steak or roast of your choosing, cut into cubes
Suggested vegetables:
Peppers - any colour
Mushrooms - any type
Tomatoes - chunks or cherry tomatoes
Zucchini
Onions - any type. The onions are added to help the marinade flavour the meat, and can then be added to the skewers.
Ingredients for the Teriyaki Marinade
1 cup (8 oz) water
1/2 cup (4 oz. or 100 grams) packed light brown sugar
1/4 cup (2 oz or 60 ml) low sodium soy sauce
1 tablespoon (15 ml) white vinegar
1–2 tablespoons (15-30 ml) honey
1 large clove garlic, minced
1/2 teaspoon (2.5 ml) ground ginger OR a small knob of ginger, peeled and diced or grated finely
2 tablespoons (15 grams) cornstarch
1/4 cup (2 oz., 60 ml) cold water
Method - Best to begin the day before, or at least 8 hours before the meal
Combine the 1 cup water, brown sugar, soy sauce, vinegar, honey, garlic, and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until it's dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
Cut the meat into cubes.
Chop the onions into chunks large enough that they can be threaded onto the skewers. Combine the onions with the chunks of meat in a container that can be sealed.
Remove the marinade from the heat and let cool. When it is cool, pour it over the meat and onion mixture. Combine well and refrigerate for several hours - overnight if possible.
When you're ready to cook. cover the bamboo skewers in cold water. Let them soak at least 30 minutes to prevent them from burning on the grill.
Remove the meat from the fridge and bring it to room temperature for at least an hour, for best cooking results.
Cut the vegetables into cubes or small pieces. Organize an assembly line to skewer the meat and vegetables in order.
Slide the meat and vegetables onto the bamboo skewers in the order and colours of your choice.
Heat a grill to medium high. Oil the grill to prevent the food from sticking.
Place the skewers on the grill. Baste the skewers with the remaining marinade as you cook. Turn as needed, until the meat and vegetables are cooked to your satisfaction, about 10- 12 minutes each, or less. Grill marks on the vegetables make them taste delicious.
Serve with lemon/garlic rice or grilled potatoes with Dijon and herbs with Dijon and Her for a summery meal.
Teriyaki sauce adds oodles of flavour to a summer grill. Make your own teriyaki sauce the day before, and adjust the flavours - the garlic, ginger and sugar, to suit your taste. Marinate the meat with the sauce and add the onions for extra flavour.
Make the meal special by putting the meat and vegetables on pre-soaked bamboo skewers for a kebab delight. It's all in the preparation. The cooking takes only a few minutes.
Serves: 8
Time: 55 minutes:
15 minutes to make the marinade, 30 minutes to chop the vegetables, 10 minutes to cook
Ingredients
4 pounds steak or roast of your choosing, cut into cubes
Suggested vegetables:
Peppers - any colour
Mushrooms - any type
Tomatoes - chunks or cherry tomatoes
Zucchini
Onions - any type. The onions are added to help the marinade flavour the meat, and can then be added to the skewers.
Ingredients for the Teriyaki Marinade
1 cup (8 oz) water
1/2 cup (4 oz. or 100 grams) packed light brown sugar
1/4 cup (2 oz or 60 ml) low sodium soy sauce
1 tablespoon (15 ml) white vinegar
1–2 tablespoons (15-30 ml) honey
1 large clove garlic, minced
1/2 teaspoon (2.5 ml) ground ginger OR a small knob of ginger, peeled and diced or grated finely
2 tablespoons (15 grams) cornstarch
1/4 cup (2 oz., 60 ml) cold water
Method - Best to begin the day before, or at least 8 hours before the meal
Combine the 1 cup water, brown sugar, soy sauce, vinegar, honey, garlic, and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until it's dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
Cut the meat into cubes.
Chop the onions into chunks large enough that they can be threaded onto the skewers. Combine the onions with the chunks of meat in a container that can be sealed.
Remove the marinade from the heat and let cool. When it is cool, pour it over the meat and onion mixture. Combine well and refrigerate for several hours - overnight if possible.
When you're ready to cook. cover the bamboo skewers in cold water. Let them soak at least 30 minutes to prevent them from burning on the grill.
Remove the meat from the fridge and bring it to room temperature for at least an hour, for best cooking results.
Cut the vegetables into cubes or small pieces. Organize an assembly line to skewer the meat and vegetables in order.
Slide the meat and vegetables onto the bamboo skewers in the order and colours of your choice.
Heat a grill to medium high. Oil the grill to prevent the food from sticking.
Place the skewers on the grill. Baste the skewers with the remaining marinade as you cook. Turn as needed, until the meat and vegetables are cooked to your satisfaction, about 10- 12 minutes each, or less. Grill marks on the vegetables make them taste delicious.
Serve with lemon/garlic rice or grilled potatoes with Dijon and herbs with Dijon and Her for a summery meal.