All the yumminess of a hibachi steak dinner served as a kabob
- 12 wooden kabob skewers soak in water if grilling
- 1 1/2 pounds flat iron steak
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 1/2 tablespoons garlic paste
- 1 1/2 tablespoons ginger paste
- 2 small zucchini (or 1 large)
- 8 oz baby portobello mushrooms
- 1 large white onion
- 1/2 tablespoon sesame oil
- 3/4 cup mayo
- 1/4 cup ketchup
- 1 tablespoons sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
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Cut the steak into 1-inch cubes and place in a bowl or gallon size plastic bag. Add 2 tablespoons of the soy sauce, the honey, 1 tablespoon of the garlic paste, and 1 tablespoon of the ginger paste. Toss until evenly coated. Marinate in the fridge several hours or overnight.
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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 soy sauce, garlic paste, ginger paste, and the sesame oil. Toss until evenly coated.
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Skewer the steak and veggies on the kabob skewers.
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On a regular grill, preheat to medium and grill about 5 minutes per side.
Preheat Blackstone griddle to medium, add cooking oil of choice, and cook about 5 minutes per side.
On a Traeger set to 400 degrees, cook 7-10 minutes per side
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Serve with Yum Yum sauce, either store bought or recipe below.
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Mix all ingredients together in a bowl.