Grilled Teriyaki Steak Kabobs (Printable)
Marinated teriyaki steak cubes and vegetables skewered and grilled until charred and glazed.
# What You’ll Need:
→ Meat
01 - 1½ lbs sirloin steak, cut into 1½-inch cubes
→ 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
# Directions:
01 - In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, sesame oil, minced garlic, grated ginger, and black pepper until fully combined. Reserve ¼ cup of the marinade in a separate container for basting later.
02 - Place the sirloin cubes in a large resealable bag or shallow dish. Pour the remaining marinade over the steak, seal tightly, and toss to coat evenly. Refrigerate for 1 to 2 hours.
03 - Preheat your 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 onto skewers, alternating with red bell pepper, yellow bell pepper, red onion, pineapple chunks, and mushrooms. Distribute ingredients evenly across all skewers.
05 - Place the assembled skewers on the preheated grill. Cook for 10 to 12 minutes, turning every 2 to 3 minutes and basting with the reserved marinade. Cook until the steak reaches your preferred doneness and the vegetables develop a light char.
06 - Transfer the grilled kabobs to a serving platter. Garnish with toasted sesame seeds and chopped scallions if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The teriyaki marinade does double duty as a basting sauce so nothing goes to waste and every bite is packed with flavor.
- Pineapple chunks caramelize on the grill and create these little bursts of sweetness that balance the savory beef perfectly.
02 -
- Never reuse marinade that has been in contact with raw beef for basting because it will contain harmful bacteria.
- Patting the steak cubes slightly dry before threading helps the marinade caramelize rather than steam on the grill.
03 -
- Cut all your vegetables and steak to the same size so everything finishes cooking at roughly the same time.
- Let the assembled skewers sit at room temperature for ten minutes before grilling so the meat cooks more evenly.