The Intercontinental Church of God

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Teriyaki Beef Kebabs

1 1/2 to 2 lb. beef steak (flank, top round or similar cut)
1 C. soy sauce
1 tsp. ground mustard
1/2 tsp. ground ginger
1 Tbsp. powdered sugar
1 to 2 cloves garlic, crushed
1/4 tsp. ground coriander seed
Juice of 1 lemon
Pepper to taste
1/2 C. oil
1 1/2 tsp. oregano
Cut steak, against the grain, into 1/8 to 1/4-inch wide strips. Place in a plastic bag or glass dish. Mix next 9 ingredients and pour on top of steak. Add oil and mix well to make sure steak is thoroughly coated with marinade. Let sit for at least 1/2 hour.

Preheat broiler or barbecue. Thread meat onto bamboo skewers and place on broiler rack Cook for 2 to 3 minutes on each side or until meat is done. Serves 4.

VARIATIONS: For a colorful addition, try adding pieces of onion, mushrooms, green peppers, cherry tomatoes and even pineapple to the kebab; weaving the meat in between the vegetables and fruit. This is wonderful served with Chinese hot mustard and other Oriental sauces. (Craig Clark)

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