This is a recipe that I featured locally on the Fox19 Morning Show. I used an indoor infrared grill, but you could, of course, use this on your outdoor grill. Remember to keep your cuts consistent to assure that your meat and vegetables are cooked evenly.
And as always take any opportunity you get to enjoy life!
3⁄4 cup dry sherry
1⁄2 cup soy sauce
4 tablespoons vegetable oil
3 garlic cloves, minced
3 -4 chopped green onions
1 tablespoon fresh ginger
1lb chuck steak, cut into 1-inch pieces
1lb chicken, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 white onion, cut into 1-inch pieces
Combine sherry, soy sauce, oil, garlic, green onion, and ginger in a 1-gallon zipper bag. Squish to combine.
Add meat, peppers, and onion.
Refrigerate at least 1 hour, overnight is better.
Soak bamboo skewers 15 minutes before grilling, or use metal ones.
Preheat grill to medium-high heat.
Alternate skewering meat and veggies until all ingredients are used up.
Place kabobs on the grill, turning every two minutes to the desired doneness.
FYI, the peppers and onions will remain crisp-tender. If you leave the kabobs on until the veggies are soft, your meat will be way overdone! If you prefer softer grilled veggies, make separate kabobs for meat and veggies so the veggies can cook longer. Also, if you want your beef medium rare, make separate kabobs for the beef and the chicken.
Questions? Want to book a party? Contact Chef Ken!