Kabobs

 Kabobs
printable version

I'm not really sure I understand the point of kabobs.  They are fun for a party and portable for a street fair, but otherwise it's a bit of a hassle to get the food off.  

I could not figure out a container that was big enough to accommodate the skewers and still allow the food to get into the marinade.

I decided to make the marinade in a big bowl, put all the food in it, and spear them before broiling.

I did not measure the onion.  I also didn't have a fresh lemon, and since we don't like lemon rind in our food, I just used 1 TBSP lemon juice.

I used stew meat that, of course, I had picked up on sale.

I used orange bell pepper instead of green because we like the taste of non-green bell peppers.  I got campari tomatoes which are bigger than cherry tomatoes so I knew they'd hold up in cooking better.  I also got some small bulb onions (like green onions but with bigger bulbs) since one eater doesn't like mushrooms, and I wasn't sure if he was going to like the pineapple.  Canned pineapple was much cheaper than fresh.

Into the refrigerator for 1 hour.

Broiling pans are so difficult to clean so I lined mine with foil.  It kept most of the juice from sticking.

Ready for the oven.  I made some with only meat and pineapple for the sensory challenged eater.

This recipe is attributed to "Kokkoman" which I believe would be Kikkoman, a famous Asian sauce maker.  When we used to eat at Texas Roadhouse I liked their Pineapple Teriyaki Chicken and I'd always get it with mushrooms that came on skewers.  Yum!  I was hoping this would be similar (of course with beef not chicken).  The pineapple was delicious but the meat and mushrooms were a little dry and the tomatoes were mushy and the skin slid off too easy.