This week we made two different types of kebabs: chicken teriyaki with pineapple and a spicier one with steak and bell peppers.
Southwest (AZ) style
Ingredients:
1.5 lb Beef Shoulder Steak (cubed)
Marinated for around an hour with:
- 1/3 c soy sauce
- 1 tsp smoked paprika
- 1 1/2 garlic salt
- 1 tsp cayenne pepper
- 1 tsp crushed red pepper
- 2 tbsp white vinegar
- 1/4 c A1 or other steak sauce
White Mushrooms
Corn on Kob - cut into segments
Mixed Veggies: green + yellow squash, bell pepper, Pasilla chiles, and jalapenos - seasoned with salt and pepper
Instructions:
1. Mix marinade ingredients, add steak and let marinate for about an hour
2. Prepare kebab ingredients by cutting them into quarter-sized pieces
3. Once steak is ready, start assembling your kebab
4. Skewer the ingredients in whatever arrangement you like, have fun!
5. Place kebabs in air fryer for 8 minutes at 370F
Teriyaki Chicken & Pineapple
Ingredients:
2 Chicken breasts (cubed)
Marinaded for around an hour:
1/2 c teriyaki sauce
1 tbsp pure sesame oil
1/4 c soy sauce
1 tsp crushed red pepper
Pineapple (Chunks)
Red Bell Peppers
Sweet Peppers
Spring Green Onions
seasoned with salt + pepper and 1 tsp ground ginger
Instructions:
1. Prepare chicken with protein ingredients and marinate for about an hour
2. Chop up ingredients into quarter-sized pieces
3. Season with salt, pepper, and 1 tsp of ground ginger
4. Assemble your kebab!
5. Place skewers in air fryer at 370F for 10 minutes
