By Misty I.

July 1, 2020

Need a recipe for the upcoming Independence Day holiday weekend? How about shish kabobs? They take a little time to prep but it will be a delicious addition to your hibachi lineup!

Shish Kabobs

Kabob Ingredients:

• 3-4 lbs. chuck eye steak, cut into ¾” cubes
• 2-3 bell peppers, assorted colors cut to ¾”
• 2 Maui onions, cut to ¾”
• 2 trays fresh mushrooms, white or cremini
• 50 (8” in length) bamboo skewers (soaked in water for 2 hours prior to skewering)

Steak marinade ingredients:

• 2 cloves of garlic, minced
• ⅓ C. oil
• ½ C. shoyu (I ran out of Club brand, Aloha will do)
• ¼ C. Worcestershire sauce
• ¼ C. red wine vinegar (this ingredient matters, please use it)
• 2 tsp. dry Coleman mustard (this ingredient matters too!)
• 2 tsp. sugar (heaping)
• 1 tsp. sesame oil
• 1 ¼ tsp. salt
• 1 tsp. pepper

Method:

1. Mix the steak marinade.
2. Soak the steak chunks for 2-6 hours. (I soaked about 3 ½ lbs for 6 hours.)
3. Soak the bamboo skewers 2 hours before skewering.
4. Prep other veggies.
5. Alternate the ingredients on the skewers.
6. Add more salt and pepper to assembled kabobs if desired.
7. Cook on hibachi grill.

That’s it, only easy!