Anderson Shish Kabobs ~ by Sarah

You've tried Hanning Shish Kabobs, now you should try shish kabobs ala Anderson!  Wes is famous for these--they are to die for!

Ingredients:
1 family-sized package petite sirloin steaks
2 zucchini
1 package whole fresh musrooms
1 green bell pepper
1 red bell pepper
1 orange bell pepper
1 sweet onion
1 heaping regular-sized spoonful of pre-minced, jarred garlic
2 bottles teriyaki sauce marinade
1 package shish kabob skewers

Directions:
Cut the vegetables into uniform pieces about 1 inch by 1 inch.  Put in a large bowl and  pour one bottle of marinade over them.  Stir well to coat.  Cover and put in refrigerator.

Trim the meat well and cut into 1 inch by 1 inch pieces.  Place in Ziplock bag.  Add garlic.  Pour in the other bottle of marinade.  Seal bag and mix well to cover the meat.  Put in refrigerator.

Allow veggies and meat to marinate in the refrigerator for at least t 6 hours.

When ready to start cooking, soak the wooden shish kabob skewers in water for about 15 minutes.  Add meat and veggies to the skewers in whatever order suits your fancy.  Save the leftover veggie marinade, but discard the meat marinade.

Barbecue over medium-high heat about 10 minutes or until meat is cooked to your desired wellness.  (Medium-rare, baby!)  While cooking, brush leftover marinade from the veggies on the shish kabobs.

Serve with white or brown rice.  I could eat these daily.  And they're great leftover--even cold from the fridge!

Hanning Shish Kabobs ~ by Kelsey

We like to Bar-B-Que.  A lot.  I especially like the part where there is one less pan to wash.  So, here is a recipe we use often.

Sir loin steaks, cubed
Mushrooms (My favorite part!)
Bell Peppers
Zucchini
Sweet Onions
Whatever else you like, such as potatoes, yellow squash, etc
Your favorite marinade

Cut up the meat and put it in the bowl with marinade.  Let it sit in the fridge a couple of hours.  Cut up the veggies, put them in a different bowl with marinade.  They don't have to sit as long.  When you are ready, spear the ingredients with the skewer and place on the bbq.  I make some pretty ones with a pattern, but mostly I make them all single-ingredient.  For instance, the potatoes and zucchini can take longer to cook than the onions, so if you put them on different skewers you can cook them longer.  Brush the skewers with the left over veggie marinade while they are cooking.  I suppose you could use the meat's marinade, but I worry that the marinade that had raw meat in it won't get heated enough if you brush it on top of the skewers while they cook, so we use only the left over veggie marinade just to be on the safe side.