Teriyaki Rosemary Beef Kabobs Recipe

Teriyaki Rosemary Beef Kabobs Recipe

  • 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.
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