TERIYAKI KABOBS
It takes just seconds to stir up this delicious marinade, which flavors the beef and veggies wonderfully. Marinate the meat a few hours or overnight-whatever suits your schedule. -Candy VanderWaal, Elkhart Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 963mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
TERIYAKI SHISH KABOBS
When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. -Suzanne Pelegrin, Ocala, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 306 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 1203mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 27g protein.
TERIYAKI CHICKEN KABOBS
Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
- Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
- To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
- Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).
TERIYAKI KABOBS
This a recipe that I cut out of a magazine, I think TOH, but not sure. It has ingredients that I have on hand all the time and I love teriyaki flavored meats. This would be great served with rice or a potato dish and salad. Time to make doesn't include marinade time.
Provided by diner524
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 238.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 68, Sodium 962.5, Carbohydrate 9.6, Fiber 1.8, Sugar 5.8, Protein 28.7
BEEF TERIYAKI SHISH KABOBS
Make and share this Beef Teriyaki Shish Kabobs recipe from Food.com.
Provided by Chef LL
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- whisk ingredients together and marinate beef for 1 hour. put on skewers and grill on the barbeque to desired temperature.
Nutrition Facts : Calories 353.4, Fat 12.8, SaturatedFat 5.3, Cholesterol 62, Sodium 923.9, Carbohydrate 15, Fiber 0.8, Sugar 9.6, Protein 34.2
TERIYAKI CHICKEN KABOBS
Steps:
- 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
- 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
- 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.
TERIYAKI KABOBS
Provided by Food Network
Categories appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Mix all ingredients together and marinate the kabobs before grilling.
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
TUNA TERIYAKI KABOBS
I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 kabobs.
Number Of Ingredients 15
Steps:
- Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish., Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes., Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling., For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.
Nutrition Facts : Calories 389 calories, Fat 16g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 444mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein. Diabetic Exchanges
TERIYAKI BEEF KABOBS
Meet the Cook: Several years back, my sister-in-law brought this recipe on a family camping trip and we fixed it for an outdoor potluck. It was so delicious that I asked if I could have a copy to take with me. It's become a summer standard for us. Making this dish is a team effort...I put the ingredients together, and my husband handles the grilling. We grow four kinds of wheat and canola on our farm, and we are the parents of four children - ages 18, 17, 15 and 11. -Lisa Hector, Estevan, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
TERIYAKI PORK KABOBS
Use the direct grilling method to cook these colorful kabobs for fast, flavorful results. The versatile marinade also adds terrific taste to beef, chicken or turkey can be stirred up days ahead and kept in the fridge.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1 cup marinade).
Number Of Ingredients 10
Steps:
- In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. , Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.
Nutrition Facts :
GRILLED TERIYAKI CHICKEN KABOBS
Grilled teriyaki chicken kabobs with veggies provides a quick, easy, delicious meal, perfect for long summer evenings.
Provided by jmiss
Time 8h50m
Yield 6
Number Of Ingredients 22
Steps:
- Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
- Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
- Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
- Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
- Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 24.1 g, Cholesterol 48.5 mg, Fat 17.6 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 2.7 g, Sodium 1252.8 mg, Sugar 17.6 g
BBQ TERIYAKI PORK KABOBS
A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!
Provided by Fâché
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 16
Steps:
- In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
- In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
- Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
Nutrition Facts : Calories 297 calories, Carbohydrate 17.6 g, Cholesterol 47.6 mg, Fat 17 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 4.4 g, Sodium 867.2 mg, Sugar 8 g
TERIYAKI CHICKEN KABOBS
Delicious teriyaki chicken kabobs. Great with fried rice.
Provided by karatekidguy
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
- Soak bamboo kabob sticks in water for 30 minutes.
- Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
- Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 47.6 g, Cholesterol 48.5 mg, Fat 2.3 g, Fiber 2.2 g, Protein 23.1 g, SaturatedFat 0.6 g, Sodium 2085.9 mg, Sugar 43.8 g
TERIYAKI BEEF KABOBS
This is a simple, delicious recipe!
Provided by karebear
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 19.7 g, Cholesterol 60.3 mg, Fat 12.9 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 4.5 g, Sodium 725.2 mg, Sugar 16.5 g
TERIYAKI BEEF KABOBS
The meat is so tender and juicy and has an excellent flavor. The cook time was right on for medium steak, IMHO. Revised just a little from the original TOF recipe. I did however, double the marinade, not in the recipe but when I made it, to make sure I got good coverage of the meat. The original only marinaded the meat for 1 hour, but I did it overnight and I think that make a big difference. Prep time does not include the time it takes to marinade.
Provided by Nimz_
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
GRILLED TERIYAKI SIRLOIN STEAK KABOBS
The simple best-tasting teriyaki steak kabobs that you can make by yourself at home!
Provided by Beans McBean
Categories Main Dish Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. Place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove sirloin cubes from marinade, discarding marinade.
- Thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper onto skewers.
- Cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 19.2 g, Cholesterol 49 mg, Fat 16 g, Fiber 2.2 g, Protein 23.4 g, SaturatedFat 4 g, Sodium 1253.5 mg, Sugar 11.4 g
HAWAIIAN TERIYAKI SHISH KABOBS TWO WAYS (WITH FIELD ROAST OR BEEF AND CHICKEN SAUSAGE)
A sweet and savory marinade adds flavor to colorful bell peppers, button mushrooms, sweet onion wedges, and fresh hunks of pineapple plus slices of Field Roast for the vegetarian or vegan; sirloin and chicken sausage for the meat-eaters. Note: This recipe requires some make-ahead steps, so please be sure to read through the directions before starting the recipe!
Provided by Kare for Kitchen Treaty
Time 3h15m
Number Of Ingredients 21
Steps:
- In a medium bowl, whisk together the soy sauce, vegetable oil, 1/4 cup pineapple juice, brown sugar, sherry, garlic, ginger, and dry mustard until blended. Reserve 1 1/2 cups for basting and marinating.
- Place the remaining marinade in a small saucepan. Add 1/2 cup pineapple juice and heat over medium heat, uncovered, stirring frequently to prevent scorching. Stir cornstarch and water together in a small bowl. As soon as it comes to a boil, whisk in cornstarch and water, stirring constantly until sauce thickens. Remove from heat and allow to cool, then refrigerate in a sealed container until ready to serve.
- Place cut-up steak in a quart-size or larger zip bag. Pour 1/2 cup of marinade over the steak and seal well, swishing the meat and marinade to help ensure even coverage. Place in the refrigerator for at least 2 hours (up to 12 hours).
- Soak the skewers. Fill a long baking dish about 1/3 full with water and lay skewers in the water. Allow to soak for about 15 minutes. This helps prevent the skewers from burning once on the grill.
- Carefully thread veggies, pineapple, and Field Roast or meat onto skewers in whatever order you like. I like to use bell peppers on the ends because they help keep everything on.
- Heat your grill to about 350 - 375 degrees (medium direct heat). Place shish kabobs on grill. Baste with the reserved marinade (segregating portions for meat/non-meat kabobs if desired). Cook, turning occasionally to help ensure even cooking and continuing to baste occasionally, for about 15 minutes until vegetables are tender and meat is cooked through.
- Serve with rice (if desired) and teriyaki sauce for dipping/drizzling as desired.
SHRIMP TERIYAKI KABOBS
You can add bell pepper or onion to these kabobs. I served them at a party so I used the 21-25 count shrimp and they were devoured. Can be an appetizer or a main dish, depending on your presentation.
Provided by riffraff
Categories Egg Free
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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