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Teriyaki Sirloin Kabobs
From Stop and Smell the Rosemary
⅓ cup soy sauce
⅓ cup red wine vinegar
¼ cup vegetable oil
3 Tablespoons honey
1 Tablespoon minced crystallized ginger
1 large clove garlic, minced
2½ pounds sirloin beef, cubed
1 fresh pineapple, peeled and cubed
2 Gala or Golden Delicious apples, cubed
3 cups steamed rice
Combine soy sauce, vinegar, oil, honey, ginger and garlic in a blender. Pour into a sealable plastic bag. Add beef and marinate at room temperature 30 minutes or in refrigerator overnight.
Drain beef, reserving marinade. Skewer beef alternately with pineapple and apple cubes. Brush kabobs with marinade and grill 15 to 20 minutes, depending on desired doneness. Baste often with marinade. Serve with steamed rice. Serves 6.
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