Print Options

Back to Teriyaki Kabobs >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Teriyaki Kabobs

"It takes just seconds to stir up this delicious marinade, which flavors the beef and veggies wonderfully," confirms Candy Vander Waal of Elkhart Lake, Wisconsin. "Marinate the meat a few hours or overnight-whatever suits your schedule."

6 ServingsPrep: 15 min. + marinating Grill: 15 min.

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

In a large bowl, combine soy sauce, oil, brown sugar, garlic, ginger
and salt. Pour half of the marinade into a large resealable plastic
bag; add beef. Seal bag and turn to coat; refrigerate for 4-8 hours,
turning occasionally. Cover and refrigerate remaining marinade.
Drain 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.
Baste with reserved marinade. Continue turning and basting for 8-10
minutes until meat reaches desired doneness (for medium-rare, a meat
thermometer should read 145°; medium, 160°; well-done,

2 of 2

Teriyaki Kabobs (continued)

Directions (continued)

170°). Serve meat and vegetables over rice if desired. Yield: 6
servings.

Nutrition Facts: 1 serving (calculated without rice) equals 225 calories, 9 g fat (2 g saturated fat), 46 mg cholesterol, 963 mg sodium, 8 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 2 vegetable, 4 lean meat.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.