Teriyaki Rosemary Beef Kabobs

Ingredients

• 6 servings bamboo skewers 
• 2 pounds beef top sirloin steak boneless
• 2 tablespoons rosemary leaves fresh chopped
• 2 tablespoons mustard dijon-style
• 1  bell pepper red cut into 1-inch squares
• 0.5  onion red
• 0.5 cup kikkoman teriyaki marinade & sauce 
• 1  zucchini cut into 1/2-inch-thick rounds

Equipment

• grill
• skewers

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.