Teriyaki Rosemary Beef Kabobs - cooking recipe

Ingredients

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

Preparation

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