Hawaiian Teriyaki Shish Kabobs Two Ways (with Field Roast or Beef and Chicken Sausage)
A sweet and savory marinade adds flavor to colorful bell peppers, button mushrooms, sweet onion wedges, and fresh hunks of pineapple plus slices of Field Roast for the vegetarian or vegan; sirloin and chicken sausage for the meat-eaters. Note: This recipe requires some make-ahead steps, so please be sure to read through the directions before starting the recipe!
Yield: 6
Ingredients
Hawaiian teriyaki marinade and sauce:
1cupsoy sauce
½cupvegetable oil
1/4cuppineapple juice + 1/2 cup pineapple juicedivided
3tablespoonsbrown sugar
2tablespoonsdry sherry
4medium cloves garlicminced (about 1 tablespoon)
2tablespoonsminced fresh ginger rootabout one thumb-sized hunk
1/2teaspoondry mustard
1tablespooncornstarch
2tablespoonswater
Shish kabobs:
1/2poundwhite button mushroomswiped clean with a damp paper towel
1small green bell pepper
1small red bell pepper
1cupfresh pineapple chunksabout half a small pineapple
1medium sweet onioncut into large wedges (cut in half, then quarters, then eighths)
Cooked rice to serve alongsideif desired
Optional addition for vegetarian shish kabobs:
1Field Roast "sausage" linkI like the smoked apple sage flavor for this recipe, cut into 1-inch slices
Add for meat-eaters:
1/2poundpetite sirloincut into 1-inch square chunks
1sausage of your choicemy guy likes Aidell's pineapple bacon chicken sausage, cut into 1-inch slices
Equipment:
12 12-inchwood/bamboo skewers
Outdoor bbq or grill pan
Instructions
Make the marinade and sauce:
In a medium bowl, whisk together the soy sauce, vegetable oil, 1/4 cup pineapple juice, brown sugar, sherry, garlic, ginger, and dry mustard until blended. Reserve 1 1/2 cups for basting and marinating.
Place the remaining marinade in a small saucepan. Add 1/2 cup pineapple juice and heat over medium heat, uncovered, stirring frequently to prevent scorching. Stir cornstarch and water together in a small bowl. As soon as it comes to a boil, whisk in cornstarch and water, stirring constantly until sauce thickens. Remove from heat and allow to cool, then refrigerate in a sealed container until ready to serve.
Marinate the beef, if using:
Place cut-up steak in a quart-size or larger zip bag. Pour 1/2 cup of marinade over the steak and seal well, swishing the meat and marinade to help ensure even coverage. Place in the refrigerator for at least 2 hours (up to 12 hours).
Make the shish kabobs:
Soak the skewers. Fill a long baking dish about 1/3 full with water and lay skewers in the water. Allow to soak for about 15 minutes. This helps prevent the skewers from burning once on the grill.
Carefully thread veggies, pineapple, and Field Roast or meat onto skewers in whatever order you like. I like to use bell peppers on the ends because they help keep everything on.
Heat your grill to about 350 - 375 degrees (medium direct heat). Place shish kabobs on grill. Baste with the reserved marinade (segregating portions for meat/non-meat kabobs if desired). Cook, turning occasionally to help ensure even cooking and continuing to baste occasionally, for about 15 minutes until vegetables are tender and meat is cooked through.
Serve with rice (if desired) and teriyaki sauce for dipping/drizzling as desired.
Notes
Note: If you're using beef for the meat-eaters, it will need to marinate for at least two hours before you begin.