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Teriyaki Rosemary Beef Kabobs

By: Kikkoman

"Chunks of top sirloin, marinated in teriyaki sauce and fresh herbs, are grilled with fresh veggies for kabobs that are loaded with flavor."

Rate/Review | Read Reviews (4)

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

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*

Directions

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.