Teriyaki Kabobs

Name: Teriyaki Kabobs
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

12 ingredients

3 steps

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.