Orange juice gives a fresh dimension to this classic teriyaki sauce, creating a mix of flavors that make these beef kabobs a delicious twist on the traditional.
In a medium saucepan, combine the teriyaki sauce, orange juice, garlic, ginger, and sesame oil. Simmer this over medium heat until the liquid is reduced to approximately 2 cups. Remove the pan from the heat and let cool.
Cut the green zucchini, yellow zucchini, green bell pepper, red bell pepper, and red onion into 1-inch cubes. Place the cubes in a zipper-seal plastic bag. Into this bag, add 1/2 of the teriyaki sauce mixture. Seal the bag tightly and shake it to coat the vegetables with the sauce. Place the beef in a separate zipper-seal plastic bag. Add the remaining 1/2 of the teriyaki sauce mixture and seal tightly. Shake the bag to coat the beef. Marinate the vegetables and beef in the refrigerator for 25 minutes. Soak 20 bamboo skewers in enough water to cover them for at least 10 minutes before using them.
While the vegetables and beef are marinating, cook the rice according to the package directions. Remove the rice from the heat, and stir in the parsley, olive oil, and lemon juice. Season it with salt and pepper to taste. Keep it warm and reserve.
Remove vegetables from marinade, then discard this marinade. Thread the vegetables onto 10 of the skewers. Remove the beef from the marinade, then discard this marinade. Thread beef on 10 skewers. Grill skewers over medium heat until they are done. Serve the kabobs immediately.