TERIYAKI KABOBS

1/3 C. soy sauce
2 T. vegetable oil
1 T. brown sugar
1 garlic clove, minced
1 tsp. ground ginger
1 tsp. seasoned salt
1 1/2 lb. boneless sirloin steak,
cut into 1 1/4−inch cubes
12 whole mushrooms
1 large green pepper, cut into 1 1/2−inch pieces
1 large onion, cut into wedges
12 cherry tomatoes
In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well.
Pour half of the marinade into a large resealable plastic bag or shallow glass
container; add beef and turn to coat. Seal or cover; refrigerate for 4 to 8 hours,
turning occasionally. Cover and refrigerate remaining marinade.
Drain meat; discard marinade. On metal or soaked bamboo skewers, alternate
meat, mushrooms, green pepper, onion and cherry tomatoes; leaving 1/4 inch
between each. Grill, uncovered, over medium heat for 3 minutes on each side.
Baste with reserved marinade. Continue turning and basting for 8 to 10 minutes
or until meat reaches desired doneness. Serve meat and vegetables over rice
if desired. Serves 6.
NUTRITIONAL ANALYSIS: One serving (calculated without rice) equals:
244 calories, 690 mg sodium, 77 mg cholesterol, 10 gm carbohydrate,
29 gm protein, 10 gm fat
DIABETIC EXCHANGES: 3−1/2 lean meat; 2 vegetables