Teriyaki Steak Kabobs Food

GRILLED TERIYAKI SIRLOIN STEAK KABOBS

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.

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.

TERIYAKI STEAK KABOBS RECIPE

Steps:

• In a large bowl or plastic bag, mix together the steak, peppers, onions, mushrooms and teriyaki sauce. Marinate for 2 to 8 hours in the refrigerator. Thread the meat and veggies on skewers alternating the meat and different vegetables. These can be customized to the way you like them. Prepare your grill for medium, direct heat. Grill for 10 to 12 minutes, turning occasionally. Cook more or less depending on how done you would like your meat. Rest for 5 minutes before serving.

TERIYAKI KABOBS

Steps:

• Mix all ingredients together and marinate the kabobs before grilling.

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 GLAZED BEEF KABOBS

Steps:

• Thread beef cubes onto metal or bamboo skewers. (Soak bamboo skewers in water for at least 20 minutes to keep them from burning.) Combine teriyaki sauce, sesame oil, if desired, and garlic in small bowl. Brush beef and onions with part of glaze, saving some for grilling; let beef stand 15 to 30 minutes.
• Oil hot grid to help prevent sticking. Grill beef, on covered grill, over mediumKINGSFORD® Briquets, 6 to 9 minutes for medium doneness, turning several times and brushing with glaze. Add onions and tomatoes, if desired, to grid 3 to 4 minutes.
• After beef; grill until onions and tomatoes are tender. Remove from grill; brush skewers, onions and tomatoes with remaining glaze.

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 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.

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.

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.