Teriyaki Rosemary Beef Kabobs

• 2 pounds boneless beef top sirloin steak, about 1-inch thick
• 1/2 cup Kikkoman Teriyaki Marinade & Sauce
• 2 tablespoons Dijon-style mustard
• 2 tablespoons chopped fresh rosemary leaves
• 1 zucchini, cut into 1/2-inch-thick rounds
• 1 red bell pepper, cut into 1-inch squares
• 1/2 red onion, chunked
• Metal or bamboo skewers*

1. Cut beef into 1-inch cubes.
2. Combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.
3. Skewer beef and vegetables alternately onto bamboo skewers.
4. Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.

boneless beef, sauce, mustard, rosemary, zucchini, red bell pepper, red onion, bamboo skewers

Taken from www.allrecipes.com/recipe/216967/teriyaki-rosemary-beef-kabobs/ (may not work)