Japanese Beef Kebabs

Buttery filet mignon is naturally tender and requires no marinating. Red miso paste is available at Asian grocery stores.

4 tsp (20 mL) minced garlic
2 tbsp (25 mL) red miso paste
1 cup (250 mL) soy sauce
2/3 cup (150 mL) rice wine vinegar
6 tbsp (90 mL) honey
2 tbsp (25 mL) chopped pickled ginger
1½ lbs (750 g) beef filet, cut into 1-inch (2.5-cm) cubes
6 green onions, cut into 1½-inch (4-cm) lengths

1. Combine garlic, miso paste, soy sauce, vinegar, honey, and pickled ginger in a medium bowl. Transfer mixture to a small saucepan and simmer over medium-high heat for about 6 to 8 minutes or until reduced to a syrupy glaze.

2. Preheat the barbecue on high heat. Alternating, skewer meat cubes and green onion pieces on 6 metal skewers. Brush kebabs with the glaze and grill 3 to 4 minutes per side or until medium-rare. Continue brushing kebabs with the glaze as they are grilling. Remove from heat, brush with remaining glaze and serve immediately.

Serves 4 to 6