ultimatekabobs

Jeff's Ultimate Shish-Kabob

My sister gave me this recipe about 20 years ago. I still use it everytime I have a group of freinds over and want to have a great kabob. I think this recipe was originally ment for pork. I have used it on pork, chicken, and beef. All are excellent. Try them all for yourself, but MY favorite is BEEF!

Marinade

1/2 cup soy sauce
1 cup pineapple juice (unsweetened)
1/2 cup sliced green onions
2 tbsp brown sugar
2 clove garlic (minced)
6 tsp sesame seeds
1/4 tsp black pepper
1/4 tsp crushed red pepper
2 tsp corn starch
1/4 cup cold water

Meat & Veggies

Meat any style cut into 1 to 1-1/2 inch pieces
Green Bell Pepper ( cut into 1 to 1-1/2 pieces
Button Mushrooms (whole)
Sweet Corn (cut into 2 inch pieces)
Onions ( peeled and cut into 6-8 wedges each)
Summer Squash ( zuccini or butter squash cut into 1 to 1-1/2 pieces)

Use what ever veggies you like, Other suggestions are...
Red or Yellow Bell Pepper, Jalapenos or Green chilis

Mix all marinade ingredients except corn starch & water is a large bowl. Add meat to marinade, cover and refrigerate for several hours. (preferably overnight) Yor can cut your veggies up at the same time. Just soak in cold water until ready for use.
I use long skewers (mine are 14 inches). Don't have skewer envy any skewers will do!
Start with a piece of corn then alternate meat and veggies and end with another piece of corn.
Put leftover marinade in a sauce pan and bring to a boil. Add corn starch to water and mix well. Pour into boiling marinade and wisk until thickened.
Use this mixture to baste kabobs while cooking. Cook over medium heat on grill until meat is at least 165 degrees. Do not over cook, veggies should be tender crisp. Take all remaining meat & veggies and fill skewers until all gone. One last suggestion is to cook the mushrooms on separate skewers. They tend to overcook if on the same skewer as the rest.