- Arrange squash in single layer in microwave-safe dish; add 1/2 cup water. Cover and microwave on High 7 minutes, rotating dish after 4 minutes. Drain squash; cool.
- Meanwhile, cut beef into 1-inch squares and bell pepper into 18 pieces; place with squash in large plastic bag.
- Combine teriyaki sauce, oil, vinegar, bay leaves, garlic and oregano; pour into plastic bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Marinate 30 minutes; turn bag over frequently.
- Thread beef and vegetables alternately on skewers, leaving space between pieces. Discard marinade.
- Grill or broil 5 inches from hot coals or heat source 4 minutes on each side (for medium-rare), or to desired degree of doneness.
Greco-American Beef Kabobs
Yield
Yield: 4 to 6 servings
kikkoman products used:
ingredients
4 large patty-pan squash (about 1 pound), quartered
1-1/2 pounds boneless tender beef steak, 1-1/2 inches thick
1 large red bell pepper
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons olive oil
4 teaspoons Kikkoman Rice Vinegar
2 large bay leaves, each broken into 4 pieces
1 large clove garlic, pressed
3/4 teaspoon dried oregano leaves, crumbled
6 (12-inch) metal skewers
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
