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Teriyaki Beef Kabobs




Source of Recipe


General Mills, Inc. 1998./Betty Crocker






Recipe Introduction


Teriyaki sauce comes in two forms. The baste-and-glaze type is thick and clings well to meats, poultry and seafood during cooking; the marinade type is thinner, and foods absorb the flavor best during marinating.

serving:6







List of 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 mushrooms
  
• 2 tablespoons vegetable oil
  
• 1/4 cup sesame seed, toasted
  






Instructions



1. Place beef in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour teriyaki baste 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. Remove beef from teriyaki baste; discard baste. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each item.
   
3. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently.