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|Fri, 05-23-2003 - 6:42am|
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. Skewered meat with peppers, onions and mushrooms in a honey teriyaki sauce.
Prep Time: approx. 30 Minutes.
Cook Time: approx. 10 Minutes.
Ready in: approx. 24 Hours 40 Minutes.
Makes 6 servings.
1/2 cup teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder
1/2 pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 1/2 cups whole fresh mushrooms
1 pound beef top sirloin steak
1 1/2 pounds skinless, boneless chicken breast halves
1. In a resealable large plastic bag, combine the teriyaki sauce, honey, garlic and ginger. Add the red bell peppers and onion, then cube the steak or chicken and add to the vegetables. Mix all together well, refrigerate and marinate for 4 to 24 hours.
2. Preheat an outdoor grill for medium high heat and lightly oil grate.
3. Place the meat and vegetables onto skewers, alternating as desired on the skewers and leaving a small space between each item.
4. Grill over medium high heat for 10 minutes, turning as needed.