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Hole-in-the-Wall Restaurant Spring Kabobs

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Ingredients:

  • 1 large red pepper
  • 1 large green pepper
  • 1 large red onion
  • 1 medium zucchini
  • 6 cherry tomatoes
  • 6 medium mushrooms
  • 4 oz swordfish
  • 4 oz top sirloin
  • 4 oz boneless breast of chicken
  • 6 skewers, bamboo or stainless steel

Swordfish Marinade Ingredients:

  • 14 ounces tomato paste
  • 4 oz orange juice
  • 4 oz teriyaki sauce
  • 4 oz lemon juice
  • 2 Tbsp oregano
  • 1 Tbsp granulated garlic
  • 1 tsp black pepper
  • 1 tsp salt

Teriyaki Marinade Ingredients:

  • 1/4 cup sesame oil
  • 12 oz pineapple juice
  • 1/4 tsp ground ginger
  • 1/2 tsp granulated garlic
  • 1/4 cup teriyaki sauce
  • 1/4 cup soy sauce
  • White pepper to taste
  • 1/2 cup green onion, diced
  • 2 Tbsp orange juice

Preparation:

Cut peppers, onion and zucchini into 1-inch square pieces. Cut meats into 1-inch cubes. Keep separate.

Mix together ingredients for swordfish marinade and place in refrigerator.

Mix together ingredients for teriyaki marinade and place in refrigerator.

Put kabobs together by starting with cherry tomato. Alternate with meats and vegetables, ending with another tomato. Submerge in appropriate marinade for 20-30 minutes. Cook on medium hot broiler or charcoal grill 8-10 minutes for swordfish and beef, and 12-14 minutes for chicken.

Makes 4

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