| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Se, Spice mix | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Dry Sherry |
| 2 | T | Soy Sauce, Light |
| 1/4 | c | Soy Sauce, Dark |
| 2 1/2 | T | Sugar |
| 1/4 | c | Hoisin Sauce |
| 1 | T | Curry Powder |
| 1/4 | c | Pineapple Juice, Unsweetened |
| 1/2 | T | White Pepper |
| 2 | T | Ginger Root, Thinly Sliced |
| 1 1/2 | lb | Sirloin Tip Roast, Trimmed |
| 12 | oz | Pineapple Chunks, Save Juice |
INSTRUCTIONS
Combine the ingredients for the marinade; stir well. Cut meat into bite-size chunks and place on skewers with 2 or 3 chunks of pineapple in between the meat pieces. Marinate the skewers in the refrigerator overnight in a covered container or zip locked bag. To cook, grill the shish-ka-bobs for about 10 minutes over medium heat, turning occasionally (depending on the size of the meat chunks). Recipe by: Unknown Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on May 12, 1999, converted by MM_Buster v2.0l.
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