Grilled Teriyaki Beef Kabobs

 


Ingredients

  • 1 1/2
    pounds beef boneless top sirloin steak, cut into 1-inch cubes
  • 1
    cup teriyaki baste and glaze
  • 1
    medium bell pepper, cut into 1-inch pieces
  • 18
    medium whole fresh mushrooms
  • 2
    tablespoons vegetable oil
  • 1/4
    cup sesame seed, toasted

Steps

1 Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours.

2 Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.

3 Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.

 

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