| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Spice mix , Se |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Dry Sherry |
| 2 |
tb |
Soy Sauce; Light |
| 1/4 |
c |
Soy Sauce; Dark |
| 2 1/2 |
tb |
Sugar |
| 1/4 |
c |
Hoisin Sauce |
| 1 |
tb |
Curry Powder |
| 1/4 |
c |
Pineapple Juice; Unsweetened |
| 1/2 |
tb |
White Pepper |
| 2 |
tb |
Ginger Root; Thinly Sliced |
| 1 1/2 |
lb |
Sirloin Tip Roast; Trimmed |
| 12 |
oz |
Pineapple Chunks; Save Juice |
INSTRUCTIONS
MARINADE
MEAT SKEWERS
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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