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Teriyaki Kabobs (Diabetic)


Published: Friday, August 11, 2017

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

1½ lbs. boneless sirloin steak, cut into 1¼" cubes

12 whole fresh mushrooms

1 large green pepper, cut into 1½" pieces

1 large onion, cut into wedges

12 cherry tomatoes

Hot cooked rice (optional)

 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 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 tomatoes. Grill, uncovered, over medium heat 3 minutes on each side. Baste with reserved marinade. Continue turning and basting 8-10 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well done, 170°). Serve meat and vegetables over rice, if desired. —6 servings.

• Exchange (per serving—calculated without rice): 225 calories, 9 g fat, 2 g saturated fat, 28 g protein, 8 g carbohydrate, 46 mg cholesterol, 2 g fiber, 963 mg sodium; 4 lean meat, 2 vegetable.

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