Cooking Corner: Teriyaki Shish Kabobs

On today's edition of the Cooking Corner, our friend Heather Berryhill shows us how to make Teriyaki Shish Kabobs.

Here's the recipe:

INGREDIENTS:

1 Cup Sugar

1 Cup Low-Sodium Soy Sauce

1 Cup Ketchup

2 Teaspoons Garlic Powder

2 Teaspoons Ground Ginger

2 Pounds Top Sirloin

2-3 Small Zucchini

1/2 Pound Medium Button Mushrooms

1 Large Green Pepper

1 Large Red Pepper

1 Small Onion

2 Cups Fresh Pineapple

2 Packages Uncle Ben’s Basmati Ready Rice

DIRECTIONS:

For marinade, mix first 5 ingredients. Cut beef in to 1-1/2” cubes and toss in to a large bowl. Pour over the marinade. Make sure everything is coated. Reserve some of the marinade for basting on the grill if you desire. Cover the beef and refrigerate for 8 to 24 hours.

Meanwhile, chop zucchini, green and red peppers, onion, and pineapple into small, manageable pieces. Mushrooms can be left whole.

On soaked wooden skewers, thread beef and vegetables alternating between each ingredient. Discard remaining marinade from beef bowl. Grill kabobs over medium heat until vegetables are tender and beef reaches desired doneness, turning occasionally. Serve over basmati rice.

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Prep Time: 20 minutes

Marinade Time: 8-24 hours

Cook Time: 12-15 minutes

Servings: 8