Teriyaki Beef Skewers

I've got some awesome recipes for those of you who are vegetarians. This, friends... is not one of them. I admit, I am an omnivore. Big fan of meat. I've been getting better and cutting down on it. Red Meat in particular is way down from once or twice a week to more like once a month! But when I crave it, I savor a big Ribeye steak. This tidbit is a blast from the past.

Grillin' and Chillin'
Quick and easy finger food for a party. This recipe is as easy as 3-2-1...

3 or 4 pound beef eye round. Slice it into 1/4 to 1/2 inch thick slices, about 4 to 6 inches long. (I've sliced chicken breasts and used them as well)
Bamboo (or other) Wood Skewers, soaked for hours in water

Here's the 3-2-1 part:
The Teriyaki Sauce
1 and 1/2 cup of brown sugar
1 cup of soy
1/2 cup of pineapple juice

Here's part 2 of 3-2-1:
the marinade
3 cups of the above marinade
2 cups of orange juice
1 cup white wine
Chopped garlic

Mix all of the above and split into a couple of gallon ziplock bags. (I've been reusing and cleaning mine since earlier this spring, to cut down on plastic waste.) Thread the beef onto the bamboo skewers, zig zag them, twist them, etc... as long as they aren't even. A little texture and shape helps appearance. Into the ziplocks and shake it. Leave these in the fridge for 8 hours. Beef marinates for no more than 8 hours... chicken no more than an hour.

Fire up a grille, nice and hot. I do high high heat to get it to temp. Then, take a clean white cloth and drizzle plenty of olive oil on it. grab the cloth with your grill tongs and liberally rub the grill surface. Onto the grill goes the skewers. They COOK Fast!!! Personally, I prefer the skewers rare to medium rare. 3 or 4 minutes a side TOPS, and then off. let them sit and rest a minute or two before nibbling.

My aunt has this cool table top grill, that sits on top with a few sterno® lit under to keep them hot while serving at a party!