Saturday, May 16, 2009

Day 16 of NaBloPoMo and Teriyaki Shish Kebabs

Well here it is the middle of the month, May 16 and I am halfway done with the NaBloPoMo Challenge and still going strong. So far it has been not too difficult. The only thing is that there were a couple times where I almost forgot I needed to post and had to do fast posts right before midnight. Now that I have a job 4 days a week, most of my blogging comes at night after dinner, which is ok even though I prefer my blogging earlier in the day. So here we are at Day 16 and so far not running out of blogging material. YAY!

The other night I made Teriyaki Shish Kebabs for dinner, I was going to grill them myself and then I thought...Why not let Nicole (my 10 yr old daughter) grill them for herself. She always wants to help in the kitchen and she can make simple meals for herself. Nicole can learn how to grill, after all, it is part of cooking and she wants to learn. It is a good life skill for a kid to know how to cook for themself or others, as she will have to do it when she gets older and all the rest of her life. So, under supervision, I let her do the grilling. Next time, I will let her grill the burgers since she did such a good job.

Shish Kebabs

1 lb beef stew meat
zucchini cut into slices
onion cut into wedges
Fresh pineapple cut into chunks
cherry tomatoes

Teriyaki Sauce
1 cup soy sauce
4 Tbsp vegetable oil
2 tsp ginger
4 Tbsp brown sugar
4 Tbsp pineapple juice
2 cloves garlic, minced
salt and pepper to taste
1 Tbsp cornstarch + 2 Tbsp water (mixed together)

To make the teriyaki sauce, mix all ingredients in a small sauce pan. (reserve about 1/2 cup of unthickened sauce for marinating the meat) Then heat just until boiling on medium heat. Add cornstarch mixture and stir until thick and bubbly. Remove from heat. Let cool.

Take the 1/2 cup reserved unthickened teriyaki sauce and put that and the meat in a ziplock bag and marinate about 2 hours or until ready to use.

On skewers, alternate between meat, onion, pineapple, zucchini, and cherry tomatoes until skewers are full. When all skewers are full, turn on BBQ and grill kebabs for about 5-6 minutes each side. Brush on thickened teriyaki glaze and cook about 2 minutes more. Serve hot with extra teriyaki on the side if desired.

We had more of the grilled asparagus from the night before still marinating, so we grilled that also with the Shish Kebabs, and it was still just as good as the night before when The Cooking Dad grilled the vegetables. What a nice and colorful dinner for the kids, and they had fun eating them. Nicole was very proud of the job she did cooking the dinner. We are pretty proud of her too, she is growing up to be a great young lady.

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Heidi said...

What a great sounding kabob marinade. Can't wait to try it!

MaryBeth said...

Fabulous looking kabob's. I am the same way when it comes to the blog. It has to wait until after we have dinner, dinner has to wait until the pictures are taken, that's ok because we have fun doing this.