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Ginger-Teriyaki Beef and Vegetable Kabobs
Ginger-Teriyaki Beef and Vegetable Kabobs

Ginger-Teriyaki Beef and Vegetable Kabobs

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Cook Minutes 4 Hr 30 Min
Prep : 30 Min Cook: 4 Hr
The teriyaki marinade is enhanced with ginger, onion, garlic and other savoury ingredients to make these grilled kabobs extra delicious.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup Diana Marinade Teriyaki, divided
1 Tbsp. each Dijon mustard and extra virgin olive oil
1 Tbsp. finely chopped gingerroot and fresh cilantro
1 green onion, finely chopped
2 small garlic cloves, minced
1 tsp. cracked black pepper
1 lb. (450 g) boneless beef sirloin steak (3/4 inch thick), cut into 1-1/2 inch pieces
1 zucchini, cut into 3/4-inch-thick slices
1 each red and yellow pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch chunks
8 fresh mushrooms (1-1/2-inch diameter)
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Step 1
Reserve 1/4 cup marinade for later use. Mix remaining marinade with mustard, oil, ginger, cilantro, onions, garlic and black pepper until blended; pour over meat in shallow dish. Stir to evenly coat meat. Refrigerate 4 hours to marinate, stirring after 2 hours.
Step 2
Heat greased barbecue to medium-high heat. Remove meat from marinade mixture; discard marinade mixture. Thread meat onto 4 skewers alternately with vegetables.
Step 3
Grill 10 to 15 min. or until meat is cooked to medium doneness (160ºF), turning and brushing occasionally with reserved marinade.
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Serving Suggestion
Serve with salad greens and a side of hot cooked long-grain rice.
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Special Extra
Serve with lemon wedges for squeezing over the grilled kabobs.
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Note
The steak can be marinated up to 24 hours before grilling as directed.
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Note
If using wooden skewers, soak them in water 30 min. before using to help prevent them from burning on the barbecue.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 2.5 g
13 %
Cholesterol 55 mg
Sodium 1060 mg
44 %
Carbohydrate 23 g
Fibre 2 g
Sugars 14 g
Protein 28 g
Vitamin A
10 %
Vitamin C
170 %
Calcium
4 %
Iron
20 %
Servings
4 servings, 1 kabob each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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