Instructions: This recipe also works well on outdoor grills.

1. Combine soy sauce, vermouth and brown sugar in small saucepan. Heat to boil; cook, stirring, until sugar dissolves, 1 minute. Remove from heat. Stir in oil, garlic, vinegar and pepper. Transfer marinade to large bowl; let cool.

2. Slice meat crosswise on diagonal into thin strips. Toss meat with marinade in medium bowl. Refrigerate 2 to 6 hours, stirring occasionally. Cover bamboo skewers with water; soak 30 minutes.

3. Remove meat from marinade. Working over bowl to catch juices, thread meat strips onto bamboo skewers, leaving about 3 inches of the blunt ends for handles.

4. Heat grill pan over medium heat until hot. Place skewers on pan in batches if necessary. Grill, turning 2 or 3 times, until lightly browned and cooked through, about 3-4 minutes.

Yield: 18 pieces

Start to Finish Time:
"4:30"

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