Shish-Kabobs

Name: Shish-Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 4 green peppers; 2 large onions; 2 cans chunk pineapple; 1 box mushrooms; steak; 1 1/2 c. oil; 1 c. soy sauce; 4 Tbsp. honey; 4 Tbsp. vinegar; 3 tsp. ginger; 1 onion, chopped; 2 tsp. garlic powder

Eats Now Editorial Team · Meat & Poultry

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Shish-Kabobs – a delicious recipe with green peppers, onions, pineapple, mushrooms, steak, oil. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

4 green peppers
2 large onions
2 cans chunk pineapple
1 box mushrooms
steak
1 1/2 c. oil
1 c. soy sauce
4 Tbsp. honey
4 Tbsp. vinegar
3 tsp. ginger
1 onion, chopped
2 tsp. garlic powder

1
Combine oil, soy sauce, honey, vinegar, ginger, chopped onion and garlic powder in blender.
2
Cut peppers, onions, mushrooms and steak in cube sized to fit on shish-kabob sticks.
3
Put in bowl and pour sauce from blender on ingredients in bowl.
4
Marinate overnight.
5
Alternate pieces on shisk-kabob sticks.
6
Grill on grill.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 green peppers, 2 large onions, 2 cans chunk pineapple, 1 box mushrooms, and more.

Yes, Shish-Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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