FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals_&_Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
Expert’s note: While most marinades work best with an overnight soak, this high intensity soy-ginger combination will do the job in 1-2 hours. Whether you choose rib-eye, fillet, sirloin, or New York strip, these steak and vegetable skewers will stretch your dollar while providing you with a signature charcoal grilled entrée.
Difficulty Level: Medium
Makes: 6 servings
Prep time: 20 minutes, plus 2 hours for marinade
Cook time: 8-10 minutes
• 2½ pounds steak, 1" thick
• 3 bell peppers
• 2 onions
• 6 skewers (if using wood skewers, soak in water)
• 1 cup soy sauce
• 1 cup vegetable oil
• 1/2 cup brown sugar
• 1/2 cup sugar
• 3 tablespoons ground ginger
• 3 tablespoons vinegar
• 3½ teaspoons garlic salt
• 2 teaspoons lemon juice
• 3/4 teaspoon black pepper
Combine marinade ingredients and mix well. Cut onions and peppers into 1-inch pieces. Cut steak into 1-inch cubes. Divide marinade in half and marinate vegetables and meat in separate gallon-size GLAD® bags for 2 hours.
Remove vegetables and meat from the marinade. Place steak, onions, and peppers on the skewer while alternating varieties.
Build a charcoal fire for direct grilling. Grill kabobs over coals (approximately 450 - 500 degrees F) for 4-5 minutes on each side. Remove from grill and serve.
Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.