Quantcast

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

 
 
 
 

Mom's Recipes

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

Bestselling Cookbooks
Cooking Light Store
Kitchen Markdowns
Buy 3 Products, Get 4th Free
Kitchen Bonus Deals
Cookware Rebates
Bestselling Small Appliances

 
.