Japanese: Kushiyaki (Grilled Kabobs)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 3 or more skewers)

Ingredients:

• ¾ lb boneless beef (tenderloin, steak, roast, etc)
• 1 cup Teriyaki marinade 
• 9 garlic cloves (or 5 extra large cloves, halved)
• 2 tablespoons olive oil
• 6 cherry tomatoes
• 3 bamboo skewers (pre-soaked in water for at least 30 minutes)

Procedure:

• Cut meat into 1 x 1 inch cubes (you should have about 12 cubes)
• Marinade meat in teriyaki marinade overnight in refrigerator
• Saute garlic cloves in olive oil until soft (about 3-5 minutes)
• Add 1 cherry tomato to a bamboo skewer
• Then skewer each bamboo stick with 4 pieces of meat and 3 pieces of garlic alternating between each item
• Finish with 1 more cherry tomato
• Grill with low heat turning often (or bake in 425°F oven for 10 minutes)
• When meat is cooked halfway, brush on Teriyaki sauce and grill/boil until done
• Serve with a side of Teriyaki Sauce (or Ponzu sauce)

Other variations:

• Shrimp (season with salt and pepper; finish with a squeeze of lemon)
• Asparagus wrapped with bacon (cook halfway in pan first; finish with a squeeze of lemon)
• Enoki maki (mushrooms wrapped with beef; brush with ponzu sauce)
• Veggies (mushrooms, eggplant, zucchini, etc; brush with ponzu sauce)