Printable | Taste of Home

Teriyaki Kabobs

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 boneless 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

In a large bowl, combine soy sauce, oil, brown sugar, garlic, ginger

Printed from tasteofhome.com Jul 20, 2008

-----------------------Fold------------------------

Teriyaki Kabobs cont.

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, 170°). Serve meat and
vegetables over rice if desired.

Yield: 6 servings.