Teriyaki Shish Kabob

• 2 to 3 lbs meat (filet mignon or chicken breast or combination)
• 12 medium button mushrooms
• 1 large yellow pepper
• 1/2 large red onion
• 2/3 cup reduced sodium Kikkoman soy sauce
• 2/3 cup water
• 3/8 cup granulated sugar
• 1/2 cup cooking sherry
• 1 1/2 tsp. ground ginger
• 1 to 2 cloves minced garlic
• dash cayenne or black pepper
• 4 skewers

1. Cut meat into 1 1/2 inch cubes.
2. In medium bowl combine soy sauce, water, sugar, sherry, ginger, garlic, and pepper, stirring until well mixed. Add meat and refrigerate for 3 to 4 hours. Prepare grill. Quarter pepper then slice each quarter into thirds (12 pieces total). Cut onion into 12 pieces. Drain meat. On each skewer place a mushroom, pepper, onion, meat (repeat two more times). Arrange skewers on prepared grill. Cook 6 minutes. Flip to other side and cook additional 6 minutes or until desired doneness.

meat, button mushrooms, yellow pepper, red onion, soy sauce, water, granulated sugar, cooking sherry, ground ginger, garlic, cayenne, skewers

Taken from www.epicurious.com/recipes/member/views/teriyaki-shish-kabob-1204221 (may not work)