Teriyaki Rosemary Beef Kabobs

Makes: 6 servings

Ingredients:

2 pounds boneless beef top sirloin steak, about 1-inch thick (or chicken)

1/2 cup Teriyaki Sauce

2 tablespoons Dijon-style mustard

2 tablespoons chopped fresh rosemary leaves

1 zucchini, cut into 1/2-inch-thick rounds

1 red bell pepper, cut into 1-inch squares 

1/2 red onion, chunked

Metal or bamboo skewers* (I buy mine super cheap at Wal-Mart--the wooden throw away kind)

Directions:

1. Cut beef into 1-inch cubes.
2. Combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.
3. Skewer beef and vegetables alternately onto bamboo skewers.
4. Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.