Grilled Teriyaki Beef Kabobs

Everyone loves kabobs because they’re fun to make, easy to grill and delicious to eat. ...MORE+ LESS-

1 1/2

pounds beef boneless top sirloin steak, cut into 1-inch cubes

cup teriyaki baste and glaze

medium bell pepper, cut into 1-inch pieces

medium whole fresh mushrooms

tablespoons vegetable oil

1/4

cup sesame seed, toasted

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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.

When shopping for the ingredients for this recipe, be sure to choose teriyaki “baste and glaze” instead of the marinade type of sauce. Teriyaki baste and glaze will cling better to the beef and will help the sesame seed adhere.
To toast sesame seed, cook it in an ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.