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Tom's BBQ Forecast: Teriyaki Kabobs with Peppers, Mushrooms and Potatoes

Cook alongside Tom Sherry during his BBQ Forecast on KREM 2 News at 5 and 6 p.m. on Thursday, July 29.

SPOKANE, Wash. — Check out this recipe for teriyaki kabobs with peppers, mushrooms and potatoes and cook alongside Tom Sherry during his BBQ Forecast on KREM 2 News at 5 and 6 p.m. on Thursday, July 29.

Send us your photos of cooking with Tom or this recipe by using the "Near Me" feature on the KREM 2 mobile app or texting them to 509-448-2000.

Ingredients

  • 1 1/2 pounds beef boneless top sirloin steak, cut into 1-inch cubes
  • 1 cup of your favorite teriyaki sauce
  • 1 medium bell pepper, cut into 1-inch pieces
  • 18 medium whole fresh mushrooms
  • 2 tablespoons vegetable oil
  • 1/4 cup sesame seeds, toasted (optional)

Instructions:

Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki sauce over beef. Cover dish or seal bag and refrigerate, rotating beef occasionally, at least 4-6 hours.

Heat grill to medium. Remove beef from marinade; discard marinade. Toss peppers and mushrooms with olive oil or brush on oil while grilling. Thread beef, bell pepper and mushrooms onto metal skewers or bamboo skewers (soak bamboo skewers prior to use). Sprinkle kabobs with sesame seeds.

Cover and grill kabobs on medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.

Skewer canned whole new potatoes separately. Toss in olive oil and salt and pepper. They make a great side with these kabobs.