Interesting day today on Galley Pirates!  We were at anchor, making Asian kabobs two ways…but more importantly we were shooting video for kicks.  In spite of the distractions, these turned out SPLENDIDLY.  Caroline went with a teriyaki beef, and I did the typical “Polynesian” mix of shrimp, smoked sausage and pineapple. And the pirates ate well…ARRRRR…..

Both versions start with a marinade HEAVY on the ginger and garlic, so Caroline began by peeling and chopping a whole passel of ginger and garlic.  What’s a passel?  For my eight Polynesian skewers (which require less marinade because only the shrimp and half the vegetables get marinated), a small handful of the combination.  For Caroline’s five beef skewers, a big handful.

Beef Teriyaki Kabobs

1-1/2 pounds flank steak
4-6 tablespoons peeled and chopped ginger
4-6 garlic cloves, chopped
1/2 cup soy sauce
1/2 cup brown sugar
2 teaspoons sesame oil
1 teaspoon chili oil
1/2 cup white wine

Polynesian Kabobs

1/2 pound large shrimp
One 16oz package smoked sausage/Kielbasa
2 cups pineapple chunks
2 cups green pepper chunks
Half a large red onion
Half a large sweet onion
3 or 4 tablespoons peeled and chopped ginger
2 or 3 garlic cloves, chopped
3/4 cup soy sauce
1/2 cup vegetable oil
2-3 tablespoons brown sugar
1 tablespoon ground black pepper

For the beef teriyaki, slice the flank steak thinly across the grain, into long strips.

For the Polynesian (it all of a sudden occurs to me that this is my probably-Disney-born sense of Polynesia…if our followers in Polynesia want to correct my impression in comments…blast away!) chop the onions, green pepper, pineapple and sausage into big chunks (yes, I did the WHOLE of both onions and two green peppers…and it was too much) and shell your shrimp.

Two kabobs, two approaches: Caroline whisked her marinade together in a bowl and submerged her sliced beef in it, giving it a good kneading and then transferring it to Ziploc for transport.  I mix my whole mess together in the Ziploc…just dump the marinade ingredients into the bag, give them a swirl, then lump your meats and veggies in there (I marinated half my fruits/veggies and all of my shrimp, but none of my sausage).

Hard-won Galley Pirate tip!  Double bag…there’s nothing the Captain hates more than marinade in the ice box and draining into the bilge.

After a couple of hours marinating in the icebox, thread everything on skewers.  If you use bamboo disposables, soak them in water for about ten minutes to keep them from burning on the grill.  For the mixed kabobs, alternate meat and veggies (I like to get a little bit of onion next to everything because it gives such great flavor, so I thread meat-onion-veggie-onion-fruit-onion-meat, etc.), and try to put the ingredients that need more heat, like the peppers and sausage, in the middle of the skewer, and those that need less, like the shrimp, at the ends.

Throw the skewers on the transom grill and grill away!  We found it best to cook each type separately since the thin beef required less time, but as long as your monitoring and taking things off as they finish, you can mix and match too.  They are more or less done when meats are firm, opaque, and delicious (yep, pirate-prerogative…taste test) and veggies are soft and singed.

Caroline being Caroline, she topped her kabobs with chopped cilantro and a sprinkling of sesame seeds.

Serve with rice and a nice, cold Asian beer like Asahi, and douzo meshiagare!

Wait! Aaaargh! One more thing….We’d love to meet you all in person!!! Come visit our Galley Pirates booth at the Pirates and Wenches Fantasy Weekend starting tomorrow in Rock Hall and pick up some booty!