Entrees: Meat


Make-Ahead Lean Beef Kabobs


  • 3/4 cup bottled teriyaki sauce
  • 1/4 cup pineapple juice
  • 1 3/4-pounds top sirloin steak, trimmed of all visible fat and cut into 1-inch to 1 1/2-square pieces
  • 1 bell pepper, cut into 1 1/2-inch pieces (red, green or yellow)
  • 1/2 pound fresh mushrooms, stems removed
  • 1 cup fresh pineapple chunks (or canned in juice, drained)
  • 8 long, metal skewers (if using bamboo skewers, soak several hours in water)


  1. Combine teriyaki sauce and pineapple juice in small bowl and reserve 1/3 cup of the mixture for basting. Add steak pieces to a gallon-size plastic bag set in a medium size bowl. Pour the remaining teriyaki sauce mixture over the meat and seal the bag. Refrigerate for 6-8 hours or overnight. If you are using bamboo skewers, soak them for several hours.
  2. Place bell pepper pieces and mushrooms (if larger sized) in a microwave-safe vegetable cooker and cook on HIGH for 1 to 2 minutes.
  3. Thread steak pieces (discard bag and marinade), green peppers, mushrooms, and pineapple onto skewers (alternating meat and produce) and place them in a 9 x 13-inch baking dish or plastic container of equal size. Drizzle or brush reserved teriyaki sauce over the top. Cover kabobs well and store in refrigerator until ready to grill.
  4. Preheat outside or inside grill for high heat. Lightly coat grill grates or grill plates with canola cooking spray. Cook kabobs on grill until the meat is cooked throughout (about 8 to 10 minutes direct or 15 to 20 minutes indirect). Enjoy!

4 servings (2 skewers each)

Nutritional Information:
Per serving: (including one-third of the marinade): 340 calories, 48 g protein, 16 g carbohydrate, 8.6 g fat, 3.3 g saturated fat, 85 mg cholesterol, 1.5 g fiber, 360 mg sodium. Calories from fat: 33 percent.

Recipes provided by Elaine Magee; © 2008 Elaine Magee

Health Solutions From Our Sponsors

Last Editorial Review: 10/27/2008