Recipe(tried): Teriyaki Steak Kabobs

Teriyaki Steak Kabobs

1/3 c. soy sauce
2 Tbsp. vegetable oil
1 Tbsp. 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-in.
cubes
1 large onion -- cut into wedges

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 4-8 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-in. between each.

Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness. Serve meat and vegetables over rice if desired.

NOTES : 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.