teriyaki rosemary beef kabobs

Ingredients

• Servings: 6
• 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*

Recipe

• 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 bamboo skewers.
• grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.