Teriyaki Steak Kabobs

 So it's time for a recipe to remember again. It's been awhile.

This is a new old recipe. Old as in we've been making the teriyaki steak for years but new because recently I've made these fun little kabobs using the same teriyaki marinade. For this batch a few weeks ago, I did some of both just because I could. 

Teriyaki Steak -

Kabobs -

For the teriyaki marinade, combine 1 part each soy sauce, honey, and canola oil; whisk well. Coat meat for awhile. I usually prep the meat in the morning for the evening meal but a couple hours works also. For a 3-4# roast, use 1 cup of each ingredient.

For the kabobs, use whatever vegetables you prefer. If you use potatoes, they need to be boiled a few minutes first (10m or so) or they will not be cooked through. Also. Although the baby tomatoes look nice, I won't do them again. Well, for one thing I don't like them, and for another thing they smush into nothing when they're removed from the skewer and Dad didn't like them. Our favorite vegetables are peppers, onions, and potatoes. In my book, that's all you need. If I had mushrooms on hand (which I didn't) I'd add them for Dad. Also it seems like I maybe seasoned the vegetables with a few spices but I can't remember for sure. How's that for a complete recipe? 😏 Good thing this isn't a cooking blog! But next summer I'll be glad to have these notes here because I'm pretty sure I won't remember what I did. I'm that way.

Grill steak as you would any steak; discard marinade.

A few hints on grilling kabobs:

Pre-heat grill to about 375d.

Cooking time will depend on the size of meat chunks; on average, 8-10 minutes total is about right, turning halfway through. Also, be sure not to turn them too quickly; if meat is still raw, it will stick to the grill and skewer might pull out.

That's it. Enjoy!