Sesame Beef ‘N’ Veggie Kabobs

• 1/2 cup reduced-sodium soy sauce
• 1/4 cup white wine or unsweetened apple juice
• 3 medium green peppers, cut into 1-inch pieces, divided
• 1 medium onion, cut into wedges
• 1 garlic clove, peeled
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame seeds
• 2 pounds beef top sirloin steak, cut into 1-inch pieces
• 32 medium fresh mushrooms
• 32 cherry tomatoes
• 1 tablespoon canola oil

1. In a blender, combine the soy sauce, wine, 1/2 cup green pepper, onion, garlic and ginger; cover and process until smooth. Stir in sesame seeds.
2. Cover and refrigerate 1/3 cup mixture for basting. Pour remaining mixture into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate overnight. Refrigerate remaining peppers.
3. Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread the beef, mushrooms, tomatoes and remaining peppers. Brush lightly with oil.
4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until beef reaches desired doneness, turning occasionally and basting with reserved marinade.

soy sauce, white wine, green peppers, onion, garlic, ground ginger, sesame seeds, beef top sirloin, mushrooms, tomatoes, canola oil

Taken from www.tasteofhome.com/recipes/sesame-beef-n-veggie-kabobs/ (may not work)