Teriyaki Rosemary Beef Kabobs recipe

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Ingredients

2 pounds boneless beef top sirloin steak, about 1-inch thick
½ cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons Dijon-style mustard
2 tablespoons chopped fresh rosemary leaves
1 zucchini, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 1-inch squares
½ red onion, chunked
Metal or bamboo skewers*

Nutrition Info

230.7 calories
carbohydrate: 7 g
cholesterol: 65.3 mg
fat: 8.8 g
fiber: 1 g
protein: 28.3 g
saturatedFat: 3.4 g
servingSize: -
sodium: 997.5 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut beef into 1-inch cubes.

  2. Combine teriyaki sauce, mustard and rosemary, pour over beef and vegetables in large plastic food storage bag. Press air out of bag, close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.

  3. Skewer beef and vegetables alternately onto bamboo skewers.

  4. Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.

Recipe Yield

6 servings

Recipe Note

Chunks of top sirloin, marinated in teriyaki sauce and fresh herbs, are grilled with fresh veggies for kabobs that are loaded with flavor.

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