Hawaiian Barbecue Skewers Recipe

 

Impress your friends with this exciting new Jake's Famous special Hawaiian style Skewers BBQ dish.

Ingredients

  • 2 tablespoons Peanut oil,
  • 1 1/2 teaspoons Soy sauce,
  • 1 teaspoon Grated fresh ginger,
  • 1 Medium green bell pepper,
  • 2 Barely ripe bananas,
  • 8 Wedges fresh pineapple,
  • 2 tablespoons Butter -- melted
  • 2 cups, Cooked rice
  • 1/8 teaspoon Crushed red pepper -- to taste,
  • 1 1/2 teaspoons Curry powder,
  • 1 1/4 pounds Rib eye steak,
  • 2 Firm freestone peaches,
  • 1 Plum, 1/2 Lemon,
  • 4 teaspoons Sugar In a medium bowl

Combine oil, crushed red pepper, soy sauce, curry powder and ginger. Cut beef into 1" cubes; add to curry mixture. Stir well to coat meat. Let marinate while grill heats or charcoal burns down to glowing coals. Cut bell pepper into eight pieces. Cut peaches, bananas, and plum into quarters; sprinkle with lemon juice. Set aside. Soak 4 - 12" bamboo skewers in water. Thread meat onto skewers.

Grill 6 to 8 minutes or to desired doneness. Turn twice during cooking. When meat has about 4 minutes left to cook, place green pepper wedges, peaches, pineapple and plums, skin side down, on grill. Place bananas on grill. Drizzle with half the butter; sprinkle with half the sugar. Cook 2 minutes turn and repeat steps; continue cooking 1 to 2 minutes.

To serve, place a mound of steamed rice on plate. Remove meat from skewer onto rice. Arrange green pepper and fruits decoratively on the side.

Serve this delicious Jakes Hawaiian Barbecue hot off the grill.

When we were kids I remember our parents taking us to the parks and finding one of those local grill units to start a barbecue.  When that didn't work we'd pull out some old grates and make a fire underneath on those warm summer nights in the Southern Valley of California.  My mom would always pull out these skewers and have this large pan of vegetables and pineapple along with chunks of meat.  We all begin filling up the skewers being careful not to poke anyone as the fire got hotter and hotter.  My Dad would say OK lay the skewers on the grate and leave them alone.  Of course leaving them alone was the hardest part. Inevitably one of my brothers would sneek over and turn their skewer when my Mom and Dad weren't looking.  He never could figure out why his skewer never seemed fully cooked.  We told him time and time again just let the fire do its job.  It always seemed that comment landed on his deaf little ears.  

But when the skewers were ready and my Mom had turned them enough we would pull out the paper plates and add on the barbecue sauce.  The pineapples always made the meal sweeter not to mention the fact that kids actually got to hold sharp stick like items over the open fire.  

After about 5 or 6 of those barbecues my parents began experimenting with different meats and different wood sources for the fire.  Most times it would get so smoky that we had to wait at least 30 minutes before we could even consider lining up our skewers for the fire.  Key lesson learned though always oil the grate to prevent the meat from sticking and the vegetables burning.  I did have one brother who did not like the vegetables at all so I traded him some of my meat for some of the roasted onions and bell pepper.  It was a good trade and we were both happy in the end.  

 

 


This product was added to our catalog on Wednesday 20 September, 2017.

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