Teriyaki Orange-Glazed Beef Kabobs

Name: Teriyaki Orange-Glazed Beef Kabobs
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 cup olive oil; 1/4 cup soy sauce; 1/8 cup red wine vinegar; 1/2 cup Teriyaki sauce (bottle); 2 Tbs. lemon juice; 2 Tbs. Worcestershire sauce; 2 Tbs. honey; 4 Tbs. orange jam or preserves; 2 Tsp. Dijon mustard; 1 Tbs. garlic (minced); 1 Tsp. black pepper; 1 Tsp. thyme; 1-1 1/2 lbs. beef (top blade roast), cut into 1” cubes; 1 large bell pepper, cut into 1 inch pieces; 1 medium yellow squash, sliced thick (3/4”), then halved; 1 small red onion, cut into wedges (1”); 4-6 small plum tomatoes; 4 large metal skewers (soak wooden skewers in water for at least 30 minutes)

Rick M @RickM_PTC

PTC, GA.

This version of beef kabobs does not use expensive cuts of sirloin steak, rather a top blade roast. The marinade (hint of orange) can be modified many different ways and is used as a sauce at the end. Think blending of color for your choice of vegetables to use.

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Ingredients

2 servings

Marinade:
1/4 cupolive oil
1/4 cupsoy sauce
1/8 cupred wine vinegar
1/2 cupTeriyaki sauce (bottle)
2 Tbs.lemon juice
2 Tbs.Worcestershire sauce
2 Tbs.honey
4 Tbs.orange jam or preserves
2 Tsp.Dijon mustard
1 Tbs.garlic (minced)
1 Tsp.black pepper
1 Tsp.thyme
Kabobs:
1-1 1/2lbs. beef (top blade roast), cut into 1” cubes
1large bell pepper, cut into 1 inch pieces
1medium yellow squash, sliced thick (3/4”), then halved
1small red onion, cut into wedges (1”)
4-6small plum tomatoes
4large metal skewers (soak wooden skewers in water for at least 30 minutes)

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Steps

1

For the marinade: In a small bowl whisk together all the marinade ingredients until well blended and set aside.
2

Cut the beef in cubes (1”) and place them in a zip-lock bag. Add some of the marinade to the bag. Squeeze out the air before sealing. Place in the refrigerator for at least 2 hours.
3

Fire up the grill and clean the grates.
4

In a small sauté pan, add the rest of the marinade, bring to a slight boil and set aside.
5

Over a plate (for drips), thread onto skewers the tomato first, and then alternate veggies, keeping the beef primarily in the center. Brush the veggies with oil. Use a kabob rack is preferable.
6

Coat the heated grill rack with oil or nonstick spray. Place the skewers and rack on the grill over medium-high heat and grill about 9-10 minutes per side. Use oven mitts (pot holder) to turn. Tip: start your rice dish prior to grilling.
7

Coat the kabobs with the marinade after the first turn.
8

When done, plate the skewers and drizzle with some more marinade over the beef and serve with rice. Enjoy.