1.   For best results, use a 1.5 to 2 inch thick rib-eye steak, cut into the 2 inch cubes

2.   In a deep bowl, add the teriyaki glaze (not sauce) and the cubed beef. Toss well, cover with cling wrap and marinate for about 1 hour. Or refrigerate overnight – but take out of the refrigerator one hour before grilling, to allow meat to get to room temperature

3.   Cut the vegetables into cubes as noted in the ingredients

4.   Soak your bamboo skewers in warm water for about 10-15 minutes

5.   Separate all the ingredients into groupings, one for each kebab

6.   SUGGESTED ORDER for each kebab: begin with an onion wedge, a beef cube, yellow bell pepper/capsicum, red bell pepper/capsicum, beef cube, onion, yellow bell pepper/capsicum, red bell pepper/capsicum, beef cube, onion, red bell pepper/capsicum

7.   OVEN Method: preheat your oven to 375 F or 190 C. Place prepared skewers on the inside of a roasting pot lid or small cookie sheet with high sides, so that skewers do not touch the bottom. Place in the middle position of the oven and cook for about 20 to 30 minutes. Turn every 10 minutes. Cooking time will depend on meat cube size and how well done you like your meat – adjust according to your taste

8.   BBQ Method: preheat your BBQ and grill until the meat is done to your taste. Turn once or twice while grilling

9.   IMPORTANT – INTERNAL TEMPERATURE SAFETY GUIDE The United States Department of Agriculture recommends that beef should be cooked to an internal temperature of 145 F / 63 C, pork to 160 F / 71 C, chicken to 165 F / 74 C, seafood to 145 F / 63 C