Sweet Orange-Teriyaki Beef & Vegetable Kabobs

Ingredients

• 1 lb boneless beef top sirloin steak
• cut 1 inch thick
• 1 summer squash
• cut in 1-inch pieces or 12 baby yellow pattypan squash
• 1 medium red bell peppers or 1 medium green bell pepper
• cut into 1-1/2-inch pieces
• 4 wooden skewers
• soaked before using
• 12 cup teriyaki marinade
• & sauce
• 13 cup orange marmalade
• 1 -2 teaspoon sriracha hot chili sauce
• 1 large garlic clove
• minced

Instructions

1. Cut beef steak into 1-1/4-inch pieces.
2. Combine marinade ingredients in small bowl, stirring well.
3. Reserve 2 tablespoons marinade.
4. Place half of remaining marinade and beef in ziplock bag; turn to coat.
5. Place remaining marinade, squash and bell pepper in another food-safe plastic bag.
6. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
7. Remove beef and vegetables from marinade; discard marinade.
8. Alternately thread beef and vegetables evenly onto four 15-inch metal skewers.
9. Place kabobs on grid over medium, ash-covered coals.
10. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons marinade.