Steak and Mushroom Teriyaki Kebobs

• 1/3 cup (75 ml) honey
• 1/4 cup (50 ml) sodium reduced soy sauce
• 2 tbsp (30 ml) rice wine vinegar
• 6 cloves garlic, minced
• 500 g boneless rib grilling steak, trimmed and cut into 2.5 cm cubes
• 12 small whole button mushrooms, stems removed
• 1/2 red pepper, cut into chunks
• 1/2 small red onion, cut into chunks
• 2 tsp (10 ml) cornstarch

Whisk the honey with the soy sauce, vinegar and garlic in a large bowl; transfer one half to a microwave-safe bowl and set aside. Toss the steak, mushrooms, red pepper and onion with the remaining honey mixture until evenly coated. Alternately thread the steak and vegetables onto four 30 cm wooden skewers.

Select the "Manual Mode" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the kebobs on the grill and close the lid.

Cook for 6 to 8 minutes or until the vegetables are tender and the beef is cooked to desired doneness.

Meanwhile, whisk the cornstarch into the reserved honey mixture. Microwave, on high, stirring once, for 60 seconds or until thick and glossy; brush evenly over the kebobs just before serving.

Tips: Substitute boneless chicken or pork for the steak. Serve the kebobs over cooked rice or Asian noodles for a spin on stir-fry.