Teriyaki Sirloin Kabobs Recipe

Teriyaki Sirloin Kabobs Recipe

  • Marinade
  • 1/2 cup La Choy Teriyaki Sauce
  • 1/3 cup LaChoy Soy Sauce
  • 1/4 cup rice wine or dry sherry
  • 1/4 cup Wesson® Canola Oil
  • 2 tablespoons minced ginger
  • 2 cloves minced garlic
  • 1/2 teaspoon hot chili oil (optional)
  • 1/2 teaspoon sesame oil (optional)
  • Kabobs
  • 1 1/2 pounds Sirloin Steak or London Broil cut in 24 cubes
  • 16 medium-size fresh mushrooms
  • 1 large green bell pepper in 1-inch squares
  • 1 large red bell pepper in 1-inch squares
  • 6 slices fresh pineapple, peeled and quartered
  • 8 (14-inch) metal, or bamboo skewers (pre-soaked)
  1. Mix LaChoy Teriyaki and soy sauce, rice wine, oil, ginger, garlic, chili oil, and sesame oil in a medium bowl; add sirloin.
  2. Marinade sirloin cubes in up to 3 hours or, over night in the refrigerator. (Use reserved marinade for basting.)
  3. Thread mushrooms, beef, peppers and pineapple on skewer alternately.
  4. Grill skewers over medium hot fire on rack 8 to 10 minutes or until lightly charred.
  5. Baste frequently with reserved marinade; turn frequently.
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