Grilled Teriyaki Beef Kabobs

• 1 1/2 lbs beef boneless beef top sirloin steaks, 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 seeds, toasted

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.

sirloin, teriyaki baste and glaze, bell pepper, mushrooms, vegetable oil, sesame seeds

Taken from www.food.com/recipe/grilled-teriyaki-beef-kabobs-419441 (may not work)