5 kabobs
1 cup soy sauce
1 cup water
2 tablespoons vegetable oil
1/2 cup brown sugar
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
2 cups vegetable oil for frying
1 (8 ounce) can tomato paste
1 tomato, diced
2 eggs
1 head lettuce, shredded
1 head broccoli, shredded
3 fresh mushrooms, sliced
1 yellow squash, sliced
2 tablespoons pine nuts, toasted
1 cup sliced fresh mushrooms
salt to taste
ground black pepper to taste
Preheat grill for high heat. Lightly oil grate. Place the kabobs in the prepared grilling pan. Dip a piece of cheese, or olive, on the bottom and fold under to stay in place. If necessary, place on top of the kabobs to keep them in place. Fry kabobs 1 to 2 minutes, flipping once, until golden brown. Remove from oil and drain.
On top of the kabobs, prick holes with a fork to allow for the steam to escape. Repeat with remaining ingredients. Transfer the kabobs to the prepared grilling pan. Fry rolls until brown. Remove from heat and spread with BBQ sauce. Serve warm with tomato dipping sauce, lettuce salad, shredded lettuce, broccoli, mushrooms, cheese and tomato sauce. Garnish with pineapple slices, if desired.