Teriyaki Beef And Shrimp Kabobs Food

TERIYAKI KABOBS

Steps:

• In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt. Pour half of the marinade into a shallow bowl; add beef and turn to coat. Cover and refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade. Alternate meat, mushrooms, green pepper, onion and tomatoes on metal or soaked wood skewers. Grill, uncovered, over medium heat for 3 minutes on each side. , Baste with reserved marinade. Continue turning and basting for 8-10 minutes until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve meat and vegetables over rice if desired.

TERIYAKI BEEF KABOBS

Steps:

• Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove beef from the marinade. Discard the remaining marinade.
• Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.

SHRIMP TERIYAKI KABOBS

Steps:

• In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks.
• Add shrimp and toss to coat.
• I let them set in the fridge all day till I was ready to skewer them to grill.
• Be sure and soak your skewers if you are using wood!
• Place a pineapple chuck in the curve of each shrimp and place on a skewer, going through the "head" of the shrimp, the pineapple and then the "tail".
• I was able to get about 4 on each skewer.
• Grill about 2-3 minutes on each side or until shrimp is pink.
• You can baste with the marinade if you want but I did not.
• You can also broil this if you don't have a grill.
• I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.

EASY TERIYAKI BEEF KABOBS

Steps:

• Cut steak into 1-inch chunks.
• Combine brown sugar, soy sauce, lemon juice, oil, garlic, and ginger in a large glass or ceramic bowl. Add steak and pineapple chunks and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
• Thread steak and pineapple chunks onto metal skewers and place on the prepared sheet pan.
• Broil in the preheated oven until cooked through, turning halfway, about 15 minutes.

SURF AND TURF SKEWERS WITH BOURBON TERIYAKI SAUCE

Steps:

• Preheat a gas grill to high heat.
• For the bourbon teriyaki sauce: Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.
• For the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.
• Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce.
• Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.

BEEF TERIYAKI SHISH KABOBS

Steps:

• whisk ingredients together and marinate beef for 1 hour. put on skewers and grill on the barbeque to desired temperature.

TERIYAKI SHISH KABOBS

Steps:

• For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight., On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally., In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.

GRILLED TERIYAKI BEEF KABOBS

Steps:

• Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.
• Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.

TERIYAKI BEEF KABOBS

Steps:

• In a resealable plastic bag or shallow glass container, combine the first five ingredients and mix well.
• Reserve 1/2 cup for basting and refrigerate. (If you didn't double the sauce reserve 1/4 cup).
• Add beef to remaining marinade.
• Turn to coat.
• Seal bag or cover container.
• Refrigerate overnight, turning occasionally.
• Drain and discard the marinade.
• On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, peppers and onions.
• 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.
• Serve meat and vegetables over rice if desired.

TERIYAKI KABOBS

Steps:

• 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; add beef and turn to coat. Seal; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
• Drain meat, discarding marinade. On metal or soaked wooden skewers, alternate meat, mushrooms, green pepper, onion and tomatoes.
• 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.

TERIYAKI BEEF KABOBS

Steps:

• In a shallow dish, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Cover; refrigerate for 1 hour, turning occasionally., Drain and discard the marinade. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, green peppers and onions. 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 (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve meat and vegetables over rice if desired.

TERIYAKI BEEF KABOBS

Steps:

• Mix first 5 ingredients; toss with the beef cubes.
• Cover and refrigerate at least 4 hours.
• Drain beef-save marinade.
• Thread meat, pineapple, and vegetables on skewers.
• Grill over hot coals 15 minutes, or to desired doneness.
• Heat marinade to boiling for several minutes; serve with kabobs.

STEAK AND SHRIMP KABOBS

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

SPECIAL SEAFOOD KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,