Home Cooks > Recipes > Teriyaki Rosemary Beef Kabobs
(Yield: 6 servings) 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*
- Cut beef into 1-inch cubes.
- 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.
- Skewer beef and vegetables alternately onto bamboo skewers.
- Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness. *Soak bamboo skewers in water 30 minutes to prevent burning.