Teriyaki Rosemary Beef Kabobs from Kikkoman

Rosemary Beef Kabobs
Photo courtesy of Kikkoman
  • Yield: 6 servings


2pounds boneless beef top sirloin steak, about 1-inch thick
1/2cup Kikkoman Teriyaki Marinade & Sauce
2tablespoons Dijon-style mustard
2tablespoons 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*


  1. Cut beef into 1-inch cubes.
  2. 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.
  3. Skewer beef and vegetables alternately onto bamboo skewers.
  4. Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.

*Soak bamboo skewers in water 30 minutes to prevent burning.

Recipe courtesy of Kikkoman.

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