Recipe Monday #17 Teriyaki Steak Kabobs and Okie Bunny Stampers Challenge

At my last downline meeting (I've named us the Okie Bunny Stampers), I challenged everyone to create an Easel card with the set and papers I had randomly placed in each person's bag...This is a very difficult thing to do since it stifles personal creativity a bit, but they did a great job!

Here are our cards:

Valerie Aguirre

Shawna Maxwell

Kris Kilkenny

Rhonda (ME)---Can you believe I got the easiest one? Totally luck of the draw...I let them choose first!

Today's Recipe is an easy Grilled Teriyaki Steak Kabob.

In a 1 gallon Freezer ziplock bag, begin with a clump of brown sugar (about 1/3 of a cup) and the juice from a small can of pinepple rings. (put the pineapple rings in the refrigerator until the next day)

Next add, steak (not a wonderful T-bone or Filet Mignon, but a less expensive cut such as sirloin or "strips for kabobs") cut into 1-1/2 or 2 inch cubes.  You will need less steak than you normally would if you were just eating a steak....2 steaks for 4 people for example.

I like 1-1/2 inch half rounds of zucchini, 1-1/2 inch aquares of orange (green) peppers, onion petals/slices (as if you quartered the onion) in the marinade as well.  Now add Soy Vay Brand Island Teriyaki marinade (I usually use 1/2 a bottle), slide the zip lock and marinate in refrigerator 6 hours or overnight.

Soak bamboo skewers in water (in a 13X9 inch pyrex dish) for at least 2 hours. Dump the water when you are ready to create your kabobs. 

After marinating, skewer the steak and vegetables and reserved pineapple rings (cut in quarters) alternating them. Put them in the 13X9 inch pyrex to hold any run off from the marinade and grill as soon as possible.  (You may need to pour off the liquid as you reach for veggies because it will be extremely cold.)  Serve with a baked potato or with Asian rice and side dishes.  This is a great alternative way to have steak that our girls love!