Grilled Teriyaki Steak Kabobs (Printable)
Sirloin cubes and colorful vegetables marinated in teriyaki, skewered and grilled until caramelized.
# What You'll Need:
→ Steak
01 - 1½ lbs sirloin steak, cut into 1½-inch cubes
→ Teriyaki Marinade
02 - ½ cup soy sauce
03 - ¼ cup mirin or dry sherry
04 - 2 tbsp brown sugar
05 - 2 tbsp honey
06 - 2 tbsp sesame oil
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - ½ tsp black pepper
→ Vegetables
10 - 1 red bell pepper, cut into 1½-inch pieces
11 - 1 yellow bell pepper, cut into 1½-inch pieces
12 - 1 large red onion, cut into 1½-inch chunks
13 - 8 oz fresh pineapple, cut into chunks
14 - 8 oz button mushrooms, whole or halved if large
→ Garnish
15 - Toasted sesame seeds
16 - Chopped fresh scallions
# How to Cook:
01 - In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, sesame oil, minced garlic, grated ginger, and black pepper until the sugar dissolves. Reserve ¼ cup of the marinade in a separate container for basting later.
02 - Place the sirloin cubes in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the steak, seal, and toss to coat evenly. Refrigerate for 1 to 2 hours.
03 - Preheat the grill to medium-high heat, approximately 400°F. If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning.
04 - Thread the marinated steak cubes and vegetables alternately onto skewers, distributing the bell peppers, red onion, pineapple, and mushrooms evenly among them.
05 - Place the kabobs on the preheated grill. Cook for 10 to 12 minutes, turning occasionally and brushing with the reserved marinade, until the steak reaches your desired doneness and the vegetables are lightly charred.
06 - Transfer the kabobs to a serving platter. Sprinkle with toasted sesame seeds and chopped scallions if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The teriyaki marinade does all the heavy lifting so you look like a genius with barely any work.
- Pineapple chunks caramelize on the grill and create this jammy, sweet contrast to the savory beef.
- Everything cooks on one skewer so cleanup is almost nonexistent.
02 -
- Never baste with marinade that has touched raw meat because it becomes a bacterial hazard the moment it goes back on the brush.
- Reserving that ¼ cup of clean marinade before the meat goes in is the simplest way to stay safe and still get that glossy finish.
03 -
- Cut all your vegetables and steak to the same size so everything finishes cooking at the same moment instead of pulling half raw pieces off the grill.
- A light coating of oil on the grill grates before you lay down the skewers prevents the sticky marinade from welding the meat to the metal.