Teriyaki Steak and Vegetable Kabobs

All You Need

1 lb (500 g) beef steak
1/3 cup (75 mL) Club House La Grille Teriyaki Marinade
1 red pepper
1 green pepper
1 medium zucchini
1 medium red onion
2 tbsp (30 mL) billy bee honey mustard
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) lemon juice

All You Do

Cut meat into 24 one-inch (2.5 cm) cubes.

Combine meat with Club House La Grille Teriyaki marinade. Mix well to thoroughly coat meat. Let stand 30 minutes.

Cut peppers, zucchini and red onion into one-inch (2.5 cm) pieces.

On each skewer thread 3 meat cubes, 1 zucchini, 1 onion and 2 pepper pieces

Whisk Billy Bee Honey Mustard, olive oil and lemon juice together until blended

Place kabobs on grill over medium heat. Cover and grill 15 to 20 minutes turning and brushing vegetables with mustard mixture about 4 times, until meat is desired doneness.

Tips: · For best results use strip loin, sirloin tip or flank steak. · Try other vegetables such as mushrooms and eggplant. · If using wooden skewers soak them in water 2 hours to prevent burning.

Nutritional Information

Per 2 kabobs

	Energy	370 calories	Protein	36 g
	Fat	16 g, 25%	Carbohydrates	18 g, 6%
	Fibre	2 g, 8%	Vitamin A	10%
	Vitamin C	120%	Iron	30%
	Calcium	2%	Saturated Fat	4.5 g, 24%
	Trans Fat	0.3 g	Sugars	12 g
	Cholesterol	95 mg	Sodium	820 mg, 34%

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