Ingredients: 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
Directions: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 |