Japanese Kabob

Straight from quarantine days on the Harrell Ranch, this recipe kept our hands full and our bellies happy.

Even in the thick of 2020, life didn’t slow down out here. The cows still needed feeding, the horses needed working, and our crew still needed good food. We whipped up this recipe during those wild days, and it’s stuck with us ever since—just like the woman who shared it with us.

Recipe credit goes to Mrs. Pan Sticksel, or as we like to call her, Sticky.

Ingredients

• ¾ cup soy sauce

• ¼ cup brown sugar

• ½ tsp salt

• ½ tsp ground ginger

• 1 garlic clove, crushed

• 2 lbs TriTails Top Sirloin, cut into 1" cubes

• Pineapple chunks

• Optional: bell peppers, red onion, zucchini

Instructions

1. Make the Marinade
   In a bowl, mix soy sauce, brown sugar, salt, ginger, and garlic.

2. Marinate the Beef
   Add your sirloin cubes to the marinade and let sit for at least 2 hours (overnight is even better).

3. Build the Kabobs
   Alternate marinated steak and pineapple chunks on skewers. Add veggies like bell peppers or onions for extra color and flavor.

4. Cook
   Broil in the oven or throw them on a hot charcoal grill. Cook to your preferred doneness, turning occasionally to get that perfect char.

Ranch Tip:

Soak your wooden skewers in water for 30 minutes before grilling to prevent burning.

Tried this recipe? Tag us on social or drop us a note—we love seeing your kitchen (or backyard) creations.

Say your prayers, kiss the cook, and pass the kabobs.