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
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
-
Step1Place 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.
-
Step2Heat 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.
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Step3Cover 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;Tips from the Betty Crocker Kitchens
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