Teriyaki Kabobs

Ingredients

• 1/3 c soy sauce
• 2 tbsp extra virgin olive oil
• 1 tsp brown sugar
• 1 garlic clove, minced
• 1 tsp ground ginger
• 1 tsp seasoned salt
• 1-1/2 pounds lean boneless sirloin steak, cut into 1-1/4 inch cubes
• 12 whole fresh mushrooms
• 1 large green pepper, cut into wedges
• 12 cherry tomatoes

Method

1. In a bowl combine soy sauce, oil, brown sugar, garlic, ginger and salt, mix well. Pour half of the marinade into a large resalable plastic bag or shallow glass container; add beef and turn to coat. Seal or cover. Refrigerate a few hours to overnight (no longer than 24 hours).
2. Cover and refrigerate remaining marinade.
3. Once meat is marinated, pat steaks dry and discard unused marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper, onion and tomatoes.
4. Grill uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until beef reaches desired doneness.

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