Grilled Teriyaki Steak Kabobs (Printable)
Marinated sirloin cubes and veggies threaded on skewers, basted with teriyaki and grilled until juicy.
# What You'll Need:
→ Beef
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 (optional)
16 - Chopped fresh scallions (optional)
# How To Make:
01 - In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, sesame oil, minced garlic, grated ginger, and black pepper until well combined. 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 tightly, and toss to coat evenly. Refrigerate for 1 to 2 hours.
03 - Preheat an outdoor 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 - Remove the steak from the marinade, allowing excess to drip off. Thread the steak cubes and vegetables alternately onto the skewers, distributing the bell peppers, red onion, pineapple, and mushrooms evenly among them.
05 - Place the skewers 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 Tips:
01 -
- The teriyaki marinade does double duty as a basting sauce, so every layer of flavor builds on the last without any extra work.
- Pineapple chunks caramelize on the grill and create little bursts of sweetness that balance the savory beef perfectly.
02 -
- Never baste with marinade that has touched raw meat, which is why reserving a clean portion before adding the steak is essential for food safety.
- Soaking wooden skewers for at least 30 minutes prevents them from catching fire on the grill, a lesson I learned the hard way with a small but memorable flare up.
03 -
- Pat the steak cubes dry with paper towels before marinating so the seasoning penetrates rather than sliding off a wet surface.
- Let the finished kabobs rest for 3 minutes before serving so the juices redistribute and every bite stays succulent.