1 1/2 pounds beef boneless top sirloin steak, cut into 1-inch cubes
1 cup teriyaki baste and glaze
1 medium bell pepper, cut into 1-inch pieces
18 medium whole fresh mushrooms
2 tablespoons vegetable oil
1/4 cup sesame seed, toasted
Total: 4 hr 35 min
Prep: 15 min
Marinate: 4 hr
Grill: 20 min
1.Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours.
2.Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.
3.Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.
Calories 255 (Calories from Fat 135); Fat 15g (Saturated 4g); Cholesterol 55mg; Sodium 820mg; Potassium 520mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 25g