• In a resealable plastic bag add cubed beef and liberally coat with Mikes SPG, massaging/mix bag often. Set aside
• Combine all sauce ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes.
• Remove from heat and let cool. Store in the fridge for up to a week. Makes about 2 cups teriyaki sauce. (May need to add a little more water to thin it down as it sits)
• Add half of the teriyaki sauce mixture to the bag, massage/mix well - marinate for at least 30 minutes or overnight in the refrigerator
• Thread the steak on skewers along with the peppers, red onion, and mushrooms
• Give them all a little brush of the sauce mixture

Smoker Option:

• Preheat your smoker to 250°F
• Place skewers in the smoker. Cook until the internal temperature of the steak reaches 130-140°F, flipping every 30 minutes. (Approx total cook 1.5 hours)
• Remove from smoker and let rest for 10 minutes.
• Remove kabobs from smoker/grill, drizzle with the remaining marinade and serve.
• Garnish with Sesame Seeds if desire

Optional after smoking:

• Meanwhile, preheat your grill to 500°F. (or use your sear plate if your smoker is equipped with one)
• Place kabobs on hot grill grates and sear for 1 to 2 minutes per side.
• Remove kabobs from smoker/grill, drizzle with the remaining marinade and serve.
• Garnish with Sesame Seeds if desire

Grill Option:

• Grill for 8-10 minutes until the meat is done to desired liking.
• Remove from the grill and baste with reserved sauce.
• Garnish with Sesame Seeds if desired.