Teriyaki Glazed Kabobs

  • Servings: 4-6
  • Rating:


  • 1/2 cup Kikkoman Teriyaki Baste & Glaze
  • with Honey & Pineapple
  • 1 clove garlic, pressed
  • 1/2 teaspoon dried marjoram leaves, crumbled
  • 2 medium zucchini
  • Boiling water
  • 1 large apple, cored
  • 2 pounds boneless beef sirloin, about 1 inch thick
  • 16 medium-size fresh mushrooms
  • 8 (12-inch) metal or bamboo* skewers


Combine teriyaki baste & glaze with honey & pineapple, garlic and marjoram.

Cut zucchini into 1-1/2-inch pieces; cover with boiling water. Cover; let stand 5 minutes. Drain and cool.

Cut apple into 16 pieces and beef into 1-1/2-inch pieces. Thread beef, apple and vegetables alternately on skewers; brush thoroughly with glaze mixture.

Grill or broil 5 inches from heat source 7 minutes on each side (for medium), or to desired doneness, brushing frequently with remaining glaze mixture.

*Soak bamboo skewers in water 30 minutes to prevent burning.