Resources
Kebabs
Kebabs can be eaten straight off the BBQ or grill, with a tossed salad. They are great for a Sunday lunch or quick dinner during the week. Kebabs make great lunch box food - eat them hot or cold wrapped in pita bread with shredded lettuce (don't forget to pull out the stick before you eat them). Makes 10 kebabs.
Ingredients
- 440 g can of unsweetened pineapple pieces
- 2 tablespoons salt-reduced soy sauce
- 1 clove garlic, crushed
- 1 teaspoon grated ginger
- 500 g beef, steak or other meat
- such as pork, lamb or chicken
- 1 green capsicum
- 1 onion
- ½ punnet cherry tomatoes
- 10 mushrooms
Utensils
- 10 wooden or steel skewers
- Shallow dish
- Mixing bowls
- Measuring spoons
- Strainer
- Chopping board and knife
- Spoon
- Grill or BBQ
- Can opener
Method
- If you are using wooden skewers, soak them in water for at least an hour.
- Drain the pineapple pieces and save the juice.
- In a bowl, mix together 1/3 cup pineapple juice, soy sauce, garlic and ginger.
- Trim off any fat you can see on the meat.
- Cut the meat into cubes. Put meat in a bowl.
- Pour the juice mixture over the meat. If you have time allow to stand for ½ to 1 hour.
- Chop the capsicum and onion into cubes. Cut the mushrooms in half.
- Thread the kebab sticks. First a piece of meat, then pineapple, capsicum, onion, cherry tomato ect.
- Grill or BBQ kebabs for 8-10 minutes. Turn kebabs over once or twice until cooked.
