All the yumminess of a hibachi steak dinner served as a kabob
- 12 wooden kabob skewers
- 1 1/2 pounds flat iron steak
- 3 Tbsps soy sauce
- 1 Tbsp honey
- 1 1/2 Tbsps garlic paste
- 1 1/2 Tbsps ginger paste
- 2 small zucchini (or 1 large)
- 8 oz baby portobello mushrooms
- 1 large white onion
- 1/2 Tbsp sesame oil
- 3/4 cup mayo
- 1/4 cup ketchup
- 1 Tbsp sugar
- 1 tsp paprika
- 1 tsp garlic powder
-
Soak the wooden kabob skewers in water for several hours or overnight.
-
Cut the steak into 1 inch cubes and place in a bowl or gallon size plastic bag. Add 2 Tbsps of the soy sauce, the honey, 1 Tbsps of the garlic paste, and 1 Tbsp of the ginger paste. Toss until evenly coated. Marinate in the fridge several hours or overnight.
-
When you are ready to make the kabobs cut the zucchini, mushrooms, and onion into similar size pieces as the steak. Depending on size of the mushrooms you may leave them whole or cut them in half. Place the veggies in a bowl and add the remaining 1 Tbsp soy sauce, 1/2 Tbsp garlic paste, 1/2 Tbsp ginger paste, and the sesame oil. Toss until evenly coated.
-
Skewer the steak and veggies on the kabob skewers.
-
On a regular grill, preheat the grill to around 400-500 degrees (medium heat). On a Traeger set to high. Grill 7-10 minutes, flip and grill an additional 7-10 minutes.
-
Serve with Yum Yum sauce, either store bought or recipe below.
-
Mix all ingredients together in a bowl.