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TERIYAKI CHICKEN OR STEAK KABOBS 
3-4 boneless skinless chicken breast pieces, or 1 1/2 lb. steak
Onions
Cherry tomatoes
Pineapple
Green pepper

MARINADE:

1/2 c. soy sauce
1/4 c. wine, optional
1/4 c. sugar
2 tsp. ginger or grated ginger root
1/4 c. salad oil
6 cloves garlic, minced

Cut meat into cubes. Add meat to marinade, stirring to coat. Let meat marinade 1-2 hours in the refrigerator. Alternate meat on skewers with onions, tomatoes, green peppers, etc. Grill over hot coals 5-7 minutes, or to desired doneness. Turn frequently. Baste with marinade. (Meat can be cut into strips 1/4 inches thick and skewered accordion fashion. Cook for less time.)
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