Teriyaki Surf&Turf
Shish Kabobs

  • Delicious! Also, an easy way to stretch a food budget for four..

  • Teriyaki Marinade/Sauce:

    1-1/2 cups low-sodium soy sauce
    3/4 cup brown sugar
    3/4 cup raw sugar, evaporated cane sugar (or brown sugar)
    1/2 cup Mirin wine
    1 large clove garlic, minced
    2-3 Tbs grated fresh ginger along with any ginger juice from grating


    1-1/2 to 2 lbs thick-cut sirlion steak, cut into 1 to 1-1/2 inch cubes
    1 lb Shrimp, peeled and deviened
    2 green bell peppers, cut into 1 to 2-inch pieces
    1 Red bell pepper, cut into 1 to 2-inch pieces
    2 zucchini squash cut into 1-inch slices
    1 Lb fresh whole mushrooms
    1/2 fresh pineapple, cut into 1 to 2-inch chunks
    1 large red onion, cut into 1-1/2 inch wedges
    6-8 roma tomatoes

    Make the Marinade

    Add the soy sauce, sugar(s) and mirin wine to a saucepot and bring to a boil, lower heat and reduce to a simmer. Add the garlic and simmer for a minute. Remove from heat and add the ginger and any reserved ginger juice. Place pan in an ice bath or in the freezer to bring the temperature down to chilled.

    Place the cut chunks of steak into a bag or container along with the chilled Teriyaki marinade and marinate for up to 2 hours (or more or course). Alternatively, you can place the soy, sugar and mirin sauce in the fridge overnight to chill, and the next day take a small amount of the marinade and heat it to almost boiling, add the garlic and ginger to that and then to the marinade prior to marinating the meat.
    The heat releases oils and flavors into the marinade, but those flavors weaken can substantially if the garlic and ginger is added and the sauce chilled overnight, or for a number of hours.

    Wash all the veggies, cut the onions and bell peppers and place together in a microwaveable bowl.
    Cut the zucchini and place the whole mushrooms and cut zucchini into separate microwaveable bowls.

    Microwave the onions and bell peppers for 2-4 minutes or until hot and slightly wilted, tossing the vegetables very 30-45 seconds to cook evenly. Do the same with the bowls of zucchini and mushrooms for 1-3 minutes each. The mushrooms should be warm and starting to give off water, zuchini very warm and slighlty wilted.

    Alternatively you can wrap the veggies in foil and place in the oven or on the pit. Basically we're just par-cooking the veggies about half way or more depending on taste, so everything comes out cooked the way we want all at the same time.

    Prepare the Kabobs

    Remove the steak from the marinade and place the meat in a bowl, reserving the marinade. Put the marinade in a saucepan and bring to a boil, lower heat and simer for 8-10 minutes to thicken slightly and kiil any bacteria that may have come from the meat. Keep the teriyaki sauce warm.

    Cut the mushrooms and roma tomatoes (if using romas) in half, add 2 to 3 tablespoons of the marinade to the peeled shrimp in a bowl and toss to mix, then thread up your skewers as you like. I like to cup the steak chunks and shrimp inside of bell pepper and onions to keep moist and add flavor.

    BBQ the kabobs with indirect heat using high temperature (275-300f) for 40 minutes to an hour or until desired doneness, basting with the warm (preferably hot) teriyaki sauce every 20 mins or so and turning at least once. Teriyaki Kabobs can be grilled over the fire as well of course, but be sure to turn very often as the sugars tend to carbonize and turn bitter easily over direct heat.

    Remove and brush with a coat of teriyaki sauce before serving.

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