Kebabs are so fun. I frequently do kebabs with marinades - more marinade per meat side.
This was a solid recipe. I swapped it up by using low carb brown sugar though. When I use low carb it never turns out as sweet and I'm ok with that. Plus, well, low carb. Every little bit helps.
I didn't marinade it for 6 hours. Didn't read the recipe in time. It was in the marinade for about 2.5 hours and it was just fine. I also didn't mix in cornstarch with the remaining marinade. I like a looser sauce.
I also didn't do the pineapple. Hot pineapple is wrong.
Spicy Teriyaki Grilled Steak Kebabs
Recipe from Butter Your Biscuits
Serves 6
2 lbs Sirloin steak cut into 1 1/2 inch cubes
1 green pepper cut into 1 1/2 pieces
1 red pepper cut into 1 1/2 inch pieces
1 onion cut into 1 1/2 pieces
3-4 zuchinni cut into 1 inch slices
3 c fresh pineapple cut into 1 inch pieces
1 c soy sauce
½ c rice wine vinegar
⅔ c water
1 c brown sugar
4 cloves garlic minced
1 tsp fresh grated ginger
1 tsp red pepper flakes (more if you like it spicier)
1 T cornstarch
In a small bowl whisk the soy sauce, vinegar, water, sugar, garlic, ginger and red pepper flakes until sugar is dissolved.
Place steak cubes in a large ziplock freezer bag and pour in 1/3 marinade mixture. Place in refrigerator and marinate at least 6 hours but preferably overnight.
In a saucepan add the remaining marinade and whisk in cornstarch until mixed. Bring sauce to a boil then reduce heat to a simmer 20 minutes or until thickened. Set aside.
Heat a grill to medium high heat. Thread the skewers alternately with steak, peppers, onions, zucchini, and pineapple. Grill the skewers 3-4 minutes per side (or until desired doneness), brushing glaze over top after each rotation. Remove skewers and let rest 10 minutes. Brush with thickened teriyaki sauce and sprinkle with sesame seeds.
**Make sure you soak your wooden (or use metal) skewers for 30 minutes this helps them so they don't burn while on the hot grill.
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