HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Teriyaki Shish Kebobs

Makes 12 kebobs

 

1-1/2 pounds beef rib eye
2 green peppers
2 large tomatoes
2 large onions
1/2 pound small button mushrooms
1 quart teriyaki marinade
12 (12 inch) skewers

Cut the beef and green peppers into three-quarter inch chunks. Marinate the beef in teriyaki sauce for three to four hours. Quarter the tomatoes. Halve each quarter crosswise. Do the same with the onions. Intersperse the beef on the skewer in between one each of the veggies. Each skewer should get at least three chunks of steak. It's helpful to put the green pepper on first so that it is closer to the edge of the grill rather than right in the middle. Peppers don't require nearly as much cooking as the other vegetables. Grill over a medium hot fire.

 

Buy the Book!

 

Remembering Diamond Head, Remembering Hawai'i
A Cookbook Memoir of Hawai'i and Its Foods
by Shirley Tong Parola and Lisa Parola Gaynier
Diamond Hawaii Press
Published 1999, $19.95/trade paperback
Illustrations by Jill M. Ault
ISBN: 0-9666457-0-7
Recipe reprinted by permission.

 

Remembering Diamond Head, Remembering Hawai'i

Recipes

 


Cookbook Profile Archive

 

This page created March 2002


FoodWine
The FoodWine
Main Page

 

Grilling
Summer Recipes
& Grilling Tips

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys