Kamaaina Beef Kabob

Harumi Nakamura Nakagawa, Class of 1948

• 1-1/2 lb sirloin tip cut in 1-inch cubes
• Maui onions
• Pineapple chunks
• Green peppers
• Tomatoes
• Mushrooms

Sauce:

• 1/2 cup shoyu
• 1/4 cup oil
• 1/4 cup sherry
• 2 cloves crushed garlic
• 2 slices crushed ginger
• 3 Tbsp toasted sesame seed
• 1/2 cup green onion
• 1/2 tsp pepper
• 5 tsp sugar

Marinate beef in sauce for 2 hours. Pierce meat through bamboo skewers and alternate with fruit or vegetables, ending with mushroom. Broil or bake at 350-400 degrees for 10-15 minutes. Brush with sauce occasionally.