Teriyaki Kabobs
It takes just seconds to stir up this delicious marinade, which flavors the beef and veggies wonderfully. Marinate the meat a few hours or overnight—whatever suits your schedule. —Candy VanderWaal, Elkhart Lake, Wisconsin
Ingredients
- 1/3 cup soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 teaspoon seasoned salt
- 1-1/2 pounds beef top sirloin steak, cut into 1-1/4-inch cubes
- 12 whole fresh mushrooms
- 1 large green pepper, cut into 1-1/2-inch pieces
- 1 large onion, cut into wedges
- 12 cherry tomatoes
- Hot cooked rice, optional
Directions
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1In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt. Pour half of the marinade into a shallow bowl; add beef and turn to coat. Cover and refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
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2Drain and discard marinade. Alternate meat, mushrooms, green pepper, onion and tomatoes on metal or soaked wood skewers. Grill, uncovered, over medium heat for 3 minutes on each side.
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3Baste with reserved marinade. Continue turning and basting for 8-10 minutes until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve meat and vegetables over rice if desired.
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