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    Grilled Teriyaki Beef Kabobs


    Source of Recipe


    betty crocker

    Recipe Introduction


    Everyone loves kabobs because they’re fun to make, easy to grill and delicious to eat.

    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


    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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