THIS ONE'S FOR ALL YOU KABOB LOVERS OUT THERE"

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1 lb. beef shoulder, cut for
London broil
1/2 c. teriyaki sauce
1/4 c. oil
12 to 15 bamboo skewers
2 medium-sized red peppers,
cut in 1 1/2-inch chunks
1/4 c. beef broth
1 tsp. minced fresh ginger
12 small scallions

Freeze beef for 1 hour. Meanwhile, make marinade. In a
medium-sized bowl, mix teriyaki sauce, beef broth, oil and
ginger and stir to combine. Remove beef from freezer. Using a
sharp knife, slice beef into 1/8-inch thick slices, cutting
beef crosswise and at sharp angle (not straight down). Place
beef strips in marinade; cover and let marinate in refrigerator
for 1 hour. Meanwhile, soak bamboo skewers in cold water.
This will keep them from burning while cooking kabobs.
Make teriyaki beef rolls: Working with one strip of
marinated beef at a time, wrap strip tightly around the ends of
2 or 3 scallions. Using a sharp knife, cut off roll; repeat
until all beef strips are used. Reserve remaining marinade for
later use. Slice each teriyaki beef roll in half crosswise.
To prepare kabobs, alternately thread 3 teriyaki beef
rolls and 2 red pepper chunks on each bamboo skewer. Place
kabobs on a broiling pan. Using a pastry brush, lightly coat
each kabob with marinade. Broil kabobs,; lightly brush with
marinade and brush 3 more minutes. Makes approximately 12
kabobs, enough to serve 4.

Sounds great!! I always use fresh ginger in my teriyaki

steak and shrimp r my fav

This sounds great!!!

i like the chef,cause it looks like he thinks everythings OK!

YUM!! I'll be right over...

meow meow meoooooowwwwwwwwwwwwww

Sounds delicious..