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Grilled Teriyaki Beef Kabobs

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Betty Crocker Kitchens
Updated May 31, 2006
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Everyone loves kabobs because they’re fun to make, easy to grill and delicious to eat.

Grilled Teriyaki Beef Kabobs

  • Prep Time 15 min
  • Total 4 hr 35 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 1 1/2 pounds beef boneless top sirloin steak, cut into 1-inch cubes
  • 1 cup teriyaki baste and glaze
  • 1 medium bell pepper, cut into 1-inch pieces
  • 18 medium whole fresh mushrooms
  • 2 tablespoons vegetable oil
  • 1/4 cup sesame seed, toasted

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

255 Calories
15 g Total Fat
25 g Protein
7 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
255
Calories from Fat
135
Total Fat
15 g
Saturated Fat
4 g
Cholesterol
55 mg
Sodium
820 mg
Potassium
520 mg
Total Carbohydrate
7 g
Dietary Fiber
2 g
Protein
25 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
12%
12%
Calcium
2%
2%
Iron
18%
18%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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