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Teriyaki Kabobs

Total Time

Prep: 15 min. + marinating Grill: 15 min.

Makes

6 servings

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

  1. In 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.
  2. 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.
  3. Baste 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.

Nutrition Facts

1 each: 225 calories, 9g fat (2g saturated fat), 46mg cholesterol, 963mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable.

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