BEEF TERIYAKI MSHIKAKI(KABOBS)

Mshikaki is a popular snack made of skewered beef,chicken,mutton,goat or even fish.They are marinated using different ingredients and then roasted over hot coals.
My version of this delicious addictive snack comes with an Asian twist to it as the beef is marinated in a Teriyaki marinade then basted with a sweet Teriyaki glaze as it gets grilled and the end result is just mind blowing awesomeness.
If you ever crave Mshikakis,now you can make it in the comfort of your home kitchen,if you don’t own a grill like me no problem,all you need is a heavy based pan or skillet,non stick pans will also hold up,however cast iron skillets and griddles are ideal.
You will be surprised by how easy this delicious snack is to bring together just skew and grill.

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INGREDIENTS
1/2 kg beef steak

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For The Teriyaki Marinade
1/2 cup low sodium soy sauce
1/4 cup brown sugar
Juice of half a lemon
2 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon chilli(optional)

Vegetables
You can go ahead and have your Mshikaki with any of your favorite vegetables,I chose to go with red bell pepper,green bell pepper,red onions and red jalapeno peppers.
You can also go ahead and incorporate in your skewer some zucchini,eggplants,apples,pineapples,cucumbers,the list is endless,you can make your Mshikaki as colourful and as unique as you possibly can,whatever floats your boat

1 red bell pepper
1 green bell pepper
3 red jalapenos
1 large red onion
DIRECTIONS
Start of by chopping your beef into cubes or thin flat strips

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In a large bowl mix in all your Teriyaki marinade ingredients

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Introduce your cubed beef into the marinade

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Mix this up well ensuring every cut is coated with the Teriyaki marinade

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Set this inside your fridge and let it sit for preferably 3 hours or overnight for maximum flavour.
Once ready to grill,get your beef off your refrigerator

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Remove the beef from the marinade and set it on a plate

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Let this rest for 30 minutes until it comes to room temperature.
As your beef is resting cut up your vegetables into sizable cubes,cut them slightly smaller than the beef cubes as beef tends to shrink once cooked.
Also be sure to soak up your skewers in water for at least 30 minutes before grilling

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Now proceed to skew up your beef,I usually start with my vegetables(pepper&onions)then my beef.
I did a mix and match,some I used the jalapenos for the heat,some the red peppers,others I mixed all my vegetables together and some I chose to go meat only on my skewer,have fun here and customize it to your liking

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Now,in a separate pan,pour in the remaining marinade,add 1/2 cup of water,1/2 tablespoon cornstarch,bring this to a boil and then simmer until it thickens to a sauce.This will be your glaze for basting the Mshikaki.
However I skipped on this as I have my homemade Teriyaki glaze that I made in a large batch and stored it in the refrigerator.Recipe on the link below.
HOME MADE TERIYAKI GLAZE

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Heat your skillet or pan to medium high heat and place your Mshikaki on your hot pan.
You should be able to hear a sizzle,do not overcrowd the pan as this will steam instead of grilling the mshikakis

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Let it cook completely on one side until it releases from the pan before turning

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Once turned,baste your kabobs with the glaze and repeat this process until the beef is well cooked.This should take about 15 minutes.
Take it off the pan and serve hot

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ENJOY.

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