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Stop, Drop and Sizzle Shish Kabobs


  • 1 bottle teriyaki marinade
  • 1 clove garlic, minced
  • Black pepper, freshly ground
  • 2 pounds beef or chicken, cut into 2-inch cubes
  • 1 pound large white mushrooms
  • 2 pints cherry tomatoes
  • 2 bell peppers, cut into 1-inch squares
  • 2 onions, cut into 1-inch slices
  • 1 can chunked pineapple
  • Bamboo skewers, soaked in water


  1. In a large bowl, mix marinade, garlic and black pepper.
  2. Add beef or chicken; marinate 2 hours in the refrigerator.
  3. Alternating meat, vegetables and fruit, thread ingredients on individual skewers.
  4. Turning often, broil or grill skewers for about 20 minutes.

Source: Chefs Captain Frank Salomon & Captain Doug Mummert -

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