In a large shallow bowl or a resealable plastic bag, combine steak cubes and teriyaki sauce; stir until well coated. Refrigerate at least 2 hours or overnight. Learn about Marinating Meat Guidelines - Marinating 101.
Cut the vegetables into chunks roughly the width of the beef pieces.
Preheat barbecue grill. Lightly oil the grilling grate.
Remove steak pieces from marinade with a slotted spoon; discard marinade. Thread steak pieces onto either metal or bamboo skewers (If using bamboo skewers, soak in water for 30 minutes before using. Saturating the wood in water will prevent the skewer from burning away, although they do still tend to blacken over the fire). Alternate the beef cubes with the different vegetables of your choice, leaving a little space between each piece. If you keep a little space between the pieces, they will grill more evenly. I also like to brush some oil on the vegetables before grilling (your choice).
Place prepared beef kabobs onto the hot grill and grill until beef is well seared on all sides and center of beef registers between 120 to 130 degrees F. on an instant read thermometer, about 3 minutes per side. Cook, turning frequently, until done to your preference, basting with the teriyaki sauce. Use a meat thermometer to test the beef for doneness:
Remove from grill and serve over hot cooked rice.
Makes 4 servings.
* Large meat cubes are the best way to keep the meat moist while grilling over direct, high heat. Small cubes should be avoided because they are easy to overcook. Do your best to cut the beef cubes in idential sizes.
Grilled Beef Kabobs Recipe: https://whatscookingamerica.net/beef/kabobs.htm