Sanjeok: Grilled Korean Skewers

Ingredients

Wooden skewers

8-10, soaked in water for 30 minutes

Sesame seeds

2 tablespoons, toasted

Sesame oil

3 tablespoons

Garlic

3 cloves, minced

Honey

2 tablespoons

Soy sauce

1/4 cup

Zucchini

1 medium, sliced into rounds

Bell peppers

1 red and 1 yellow, cut into bite-sized pieces

Shiitake mushrooms

8, stems removed

Chicken breast

1 pound, cut into 1-inch pieces

Beef sirloin

1 pound, cut into 1-inch pieces

Instructions

1. In a medium bowl, whisk together the soy sauce, honey, minced garlic, sesame oil, and toasted sesame seeds to create a flavorful marinade.
2. Add the sliced beef and chicken to the marinade, ensuring the meat is well-coated. Cover and let it marinate in the refrigerator for at least 20 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to become hot and ashy.
4. Thread the marinated chicken, beef, shiitake mushrooms, bell peppers, and zucchini alternately onto the soaked wooden skewers. Leave a small space between each piece to ensure even cooking.
5. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the meat is cooked through (internal temperature should reach 165°F for chicken and 145°F for beef) and the vegetables are tender.
6. Remove from the grill and let the skewers rest for a few minutes before serving. Garnish with extra toasted sesame seeds if desired.
7. Serve hot and enjoy the vibrant flavors of Sanjeok!