RECIPES

Teriyaki Steak and Vegetable Kabobs

Prep Time: 30 minutes
Grilling Time: 20 minutes
Number of servings: 4 servings, 2 kabobs each

All You Need:
1 lb (500 g) strip loin steak,
1-inch (2.5 cm) thick

1/3 cup (82 mL) Club House La Grille*
30 Minutes Teriyaki Marinade

1 sweet red pepper

1 green pepper

1 medium zucchini

1 medium red onion

2 tbsp (30 mL) Billy Bee* honey mustard

2 tbsp (30 mL) olive oil

2 tbsp (30 mL) lemon juice

All You Do:
Cut meat into 24 one-inch (2.5 cm) cubes. Combine meat with Teriyaki marinade. Mix well to thoroughly coat meat. Let stand 30 minutes. Cut peppers, zucchini and red onion into one-inch (2.5 cm) pieces. On each skewer thread 3 meat cubes, 1 zucchini, 1 onion and 2 pepper pieces.

Whisk mustard, olive oil and lemon juice together until blended.

Place kabobs on grill over medium heat. Cover and grill 15 to 20 minutes turning and brushing vegetables with mustard mixture about 4 times, until meat is desired doneness.

Tips:
Replace beef with pork.

Try other vegetables such as mushrooms and eggplant.

Courtesy of McCormick Canada. For more information, go to www.clubhouse.ca

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About The Author
NewsCanada: www.newscanada.com
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(06--2009)

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