12-24 ounce Crow Butte Beef sirloin steak cut into 1 inch pieces
1 orange bell pepper, seeded and cut into 1 inch pieces
1 yellow bell pepper, seeded and cut into 1 inch pieces
1 yellow onion, seeded and cut into 1 inch pieces
1/2 cup KC Masterpiece Honey Teriyaki sauce
6 (12 inch) metal skewers
1. Place the 1 inch pieces of sirloin steak into a plastic bag. Pour 1/2 cup KC Masterpiece Honey Teriyaki sauce over the steak in the bag. Toss to coat. Let steak set to marinate in refrigerator for 3 hours.
2. Once the steak has been marinated, thread the steak, onions and peppers on to the 12 inch metal skewers. Alternate the beef, onion, pepper, etc.
3. Grill the kabobs over medium heat, turning often, until the desired doneness of the meat has been reached and the vegetables are tender. (10-12 minutes)