Ingredients

• 750 g - boneless mutton pieces
• Hot cooked rice
• 1/3 cup - soy sauce
• 2 tbsp - vegetable oil
• 1 tbsp - brown sugar
• 1 - garlic clove, minced
• 1 tsp - ground ginger
• 1 tsp - seasoned salt
• 12 - whole fresh mushrooms
• 1 - large green bell pepper, cut into 1.5 inch pieces
• 1 - large onion, cut into wedges
• 12 - cherry tomatoes

How to Make Teriyaki Kebabs

• In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well.
• Pour half of the marinade into a large re-sealable plastic bag or shallow glass container; add mutton and turn to coat.
• Seal or cover; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
• Drain the meat, discarding the marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper, onion and tomatoes.
• Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade.
• Continue turning and basting for 8 to 10 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well done, 170 degrees F).
• Serve meat and vegetables over rice if desired.