Grilled Teriyaki Kebabs with Zucchini and Onion
Ingredients:
1 packet of La Cense Grass-fed Beef Kebabs
1 large sweet onion, in quarters
1 zucchini cut into attractive pieces
3 tablespoon soy sauce
3 tablespoon mirin(rice wine) or sherry
1 teaspoon ginger, minced
1 glove garlic, minced
1 teaspoon honey
A dash or two of olive oil(optional)
Preparation: Mix soy sauce, mirin, ginger, garlic, honey and olive oil. Pour over kebabs, let kebabs marinate for at least an hour, the longer the better. Get the grill started! Because grass-fed beef cooks faster and tastes best when it is medium rare, I like to microwave the onions and zucchini for a minute before you assemble the kebabs just to give them a head start. It takes between 5 to 10 minutes to grill the kebabs on a medium heat---a meat thermometer is a great tool if you are learning how to cook grass-fed meat. I recommend cooking these kebabs to a medium rare with an internal temperature of 125, if you like it medium, 130 is ideal!
These kebabs are excellent served over rice. I sometimes drizzle a bit of sesame oil over the rice to add a nutty flavor .
This serves two people. Enjoy!
