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Grilled Teriyaki Kabobs -- e

Source of Recipe

Taste of Home Magazine
Grilled Teriyaki Kabobs
Plan ahead…needs to marinate for 4-8 hours
Serves: 6

1/3 c. low-sodium soy sauce
2 T. vegetable oil
1 T. brown sugar
1 garlic clove
1 tsp. ground ginger
1 tsp. salt-free seasoning
1-1/2 lbs. boneless sirloin steak, cut into 1-1/4-in pieces
12 whole fresh mushrooms
1 large green pepper, cut into 1-1/2-in pieces
1 large onion, cut into wedges
12 cherry tomatoes
Hot cooked rice, optional

In a bowl, combine the first 6 ingredients; mix well. Pour half of the marinade into a large resealable plastic bag or shallow glass container; add beef and turn to coat. Seal or cover; refrigerate for 4-8 hours turning occasionally. Cover and refrigerate remaining marinade. Drain meat; discard marinade.

On metal or soaked bamboo skewers; alternate meat, mushrooms, green pepper, onion and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness. Serve meat and vegetables over rice.

One serving (calculated w/o rice) equals: 244 calories…381 mg sodium…77 mg cholesterol…10 gm carbohydrate…29 gm protein…10 gm fat +++ Exchanges: 3-1/2 lean meat…2 vegetable