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750 g - boneless
1/3 cup - soy sauce
2 tbsp - vegetable oil
1 tbsp -
1 tsp - ground
1 tsp - seasoned salt
12 - whole fresh
1 - large green bell pepper, cut into 1.5 inch pieces
1 - large onion, cut into wedges
12 - cherry
How to Make Teriyaki Kebabs
In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well.
Pour half of the marinade into a large re-sealable plastic bag or shallow glass container; add mutton and turn to coat.
Seal or cover; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
Drain the meat, discarding the marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper, onion and tomatoes.
Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade.
Continue turning and basting for 8 to 10 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well done, 170 degrees F).
Serve meat and vegetables over rice if desired.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.