Grilled Teriyaki Beef Kabobs

Grilled Teriyaki Beef Kabobs

Everyone loves kabobs because they’re fun to make, easy to grill and delicious to eat.

Prep Time



Total Time






1 1/2
pounds beef boneless top sirloin steak, cut into 1-inch cubes
cup teriyaki baste and glaze
medium bell pepper, cut into 1-inch pieces
medium whole fresh mushrooms
tablespoons vegetable oil
cup sesame seed, toasted
  1. Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours.
  2. Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.
  3. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.
Makes 6 servings (1 kabob each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
When shopping for the ingredients for this recipe, be sure to choose teriyaki “baste and glaze” instead of the marinade type of sauce. Teriyaki baste and glaze will cling better to the beef and will help the sesame seed adhere.
To toast sesame seed, cook it in an ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 255
    • (Calories from Fat 135 ),
  • Total Fat 15 g
    • (Saturated Fat 4 g,),
  • Cholesterol 55 mg;
  • Sodium 820 mg;
  • Total Carbohydrate 7 g
    • (Dietary Fiber 2 g,
  • Protein 25 g;
Percent Daily Value*:
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.