Teriyaki Kabobs
- 1/3 cup soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 teaspoon seasoned salt
- 1.5 pounds boneless sirloin steak, cut into 1.25 inch cubes
- 12 whole fresh mushrooms
- 1 large green pepper, cut into 1.5 inch pieces
- 1 large onion, cut into wedges
- 12 cherry tomatoes
- hot cooked rice (optional)
- Combine soy sauce and next 5 ingredients. Mix well. Pour half into large shallow glass container. Add beef and turn to coat. Cover and refrigerate 4 to 8 hours, turning occasionally. Cover and refrigerate remaining marinade. Drain meat. On metal skewers, alternate meat, mushrooms, green pepper, onion and tomatoes. Grill, uncovered over medium heat for 3 minutes each side. Baste with reserved marinade. Continue turning and basting 8 to 10 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 145 deg. F). Serve meat and vegetables over rice if desired.
soy sauce, vegetable oil, brown sugar, garlic, ground ginger, salt, boneless sirloin steak, mushrooms, green pepper, onion, tomatoes, rice
Taken from www.epicurious.com/recipes/member/views/teriyaki-kabobs-50038574 (may not work)