Teriyaki Beef Kabobs

by Melissa on July 16, 2008

I have been wanting to make kabobs on the grill for a while now, but just haven’t really found a recipe that looked good. I decided this week I would try this recipe from allrecipes.com for the teriyaki marinade and the put the meat on skewers with chunks of onion and fresh pineapple. These kabobs were very good, the marinade provides a rich teriyaki flavor and the grilled onions and pineapple were the perfect combination. If you like peppers, I am sure some red and green bell peppers would be good on these kabobs as well, but I don’t like peppers. :) We had these with tropical rice. I also going to submit my grilled kabobs to Joelen’s Grilling Event, head over to Joelen’s Culinary Adventures to see the round-up for this event, as well as many others!

Teriyaki Kabobs

  • Marinade:
  • 1/3 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon seasoned salt
  • 1 1/2 pounds boneless beef sirloin steak, cut 1 1/4 inch cubes ( I am sure boneless, skinless chicken breasts would also work well)
  • Kabobs:
  • 1 small pineapple, cut into 1 1/2 inch cubes
  • 1 large onion, cut into wedges
  • Other veggies that might be good: Mushrooms, tomatoes, red and or green bell pepper

In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into a large resealable plastic bag or shallow glass container; add beef and turn to coat. Seal or cover; refrigerate for 4-8 ours, turning occasionally. Cover and refrigerate remaining marinade.

Drain the meat, discarding the marinade. On metal or soaked bamboo skewers, alternate meat, onions and pineapple. Grill, uncovered, over medium heat for 3 minutes on each side.

Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness.

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