For this easy kabob recipe, teriyaki-marinated beef strips are grilled with sweet peppers and green onions, then served with a lively, spicy-hot peanut sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Thinly slice meat across grain into bite-size strips. For marinade: In medium bowl, combine 1/3 cup teriyaki sauce and 1/4 teaspoon of the hot pepper sauce. Add meat; toss gently to coat. Cover with foil and marinate in the refrigerator for 30 minutes. If using wooden skewers, soak in water for 30 minutes before using.

  • Drain meat, reserving marinade. On wooden or metal skewers, thread meat, accordion-style, alternating with sweet pepper and green onion. Brush with marinade.

  • Grill kabobs on rack of uncovered grill directly over medium coals for 3 to 4 minutes or until meat is slightly pink in center, turning once halfway through grilling. (Or broil on unheated rack of broiler pan 4 to 5 inches from heat about 4 minutes, turning once halfway through broiling.)

  • For peanut sauce: In small saucepan, combine peanut butter, the water, 2 tablespoons teriyaki sauce, and remaining hot pepper sauce. Cook and stir over medium heat just until smooth and heated through. Serve kabobs with peanut sauce.

Nutrition Facts

220 calories; 9.1 g total fat; 3 g saturated fat; 38 mg cholesterol; 427 mg sodium. 441 mg potassium; 10.8 g carbohydrates; 1.6 g fiber; 6 g sugar; 23.6 g protein; 921 IU vitamin a iu; 49 mg vitamin c; 33 mcg folate; 53 mg calcium; 2 mg iron; 43 mg magnesium;