Charred Teriyaki Meatball Kabobs

Yields 16 skewers

1 1/2 lb (680 g) ground beef

1/3 cup chopped scallions

• 4 Tbsp sesame teriyaki sauce, plus more, warmed, for drizzling
• 3 Tbsp toasted sesame seeds, plus more for garnish
• 3 Tbsp breadcrumbs
• 1 egg
• 1 Tbsp water
• 16 oz (450 g) baby bella mushrooms
• 1 large green pepper, cut into 32 squares
• 1 medium red onion, cut into chunks

Marinade

• 1 cup sesame teriyaki sauce
• 2 tsp sesame oil

Place ground beef, scallions, teriyaki sauce, sesame seeds, breadcrumbs, egg, and water in a large mixing bowl and stir well to combine. Cover and refrigerate for 20 minutes to allow the mixture to firm up.

To make the marinade, whisk the teriyaki sauce and sesame oil in a small bowl.

Clean and dry the mushrooms, discarding the stems, and place them in another mixing bowl with the pepper and onion. Add half the marinade to the vegetables and toss well to coat. Set aside.

Once the meat mixture is chilled, form 48 small meatballs. Place them in a baking pan and pour the remaining marinade over the top, turning gently to coat. Place the pan in the refrigerator and chill for another 20 minutes to make the meatballs firm and easy to skewer.