1 1/2 lbs. beef boneless top sirloin steak, cut into 1" cubes
1 cup teriyaki baste and glaze
1 medium bell pepper, cut into 1" pieces
18 medium whole fresh mushrooms
1 fresh pineapple, cut into 1" chunks
2 tablespoons vegetable oil
1/4 teaspoon sesame seed, toasted
Place beef in shallow glass or plastic dish or resealable plastic bag. Pour teriyake baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring occasionally, at least 4 hours but no longer than 24 hours.
Heat coals or gas grill for direct heat. Remove beef from marinade, discard marinade. Thread beef, bell peppers, mushroom and pineapple chunks alternatively on each of six 15" metal skewers (I used more skewers), leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.
Cover and grill kabobs 4 to 6" from medium heat 15-20 minutes, turning frequently, until beef is no longer pink in center.
Source: bettycrocker.com
1 cup teriyaki baste and glaze
1 medium bell pepper, cut into 1" pieces
18 medium whole fresh mushrooms
1 fresh pineapple, cut into 1" chunks
2 tablespoons vegetable oil
1/4 teaspoon sesame seed, toasted
Place beef in shallow glass or plastic dish or resealable plastic bag. Pour teriyake baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring occasionally, at least 4 hours but no longer than 24 hours.
Heat coals or gas grill for direct heat. Remove beef from marinade, discard marinade. Thread beef, bell peppers, mushroom and pineapple chunks alternatively on each of six 15" metal skewers (I used more skewers), leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.
Cover and grill kabobs 4 to 6" from medium heat 15-20 minutes, turning frequently, until beef is no longer pink in center.
Source: bettycrocker.com
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