Best 11 Teriyaki Beef Kabobs Recipes

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.

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.

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.

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 BEEF AND SHRIMP KABOBS

Steps:

• 1. Cut the steak into 1 inch cubes. Peel and devein the shrimp. Cut the peppers into 1 inch pieces.
• 2. In a bowl mix all marinade ingredients until well blended.
• 3. Split the marinade evenly between 2 large resealable bags.
• 4. Add the shrimp and steak to one bag and the vegetables to the other.Seal the bags.
• 5. Turn the bag to coat and refrigerate for 4 to 6 hours, turning occasionally.
• 6. Preheat the grill to medium high. Drain the marinade and discard.
• 7. On metal or soaked wood skewers, thread the steak, shrimp, mushrooms, onion, tomatoes and peppers alternately.
• 8. Place the skewers on the grate of the grill and cook turning ever 4 minutes until steak is cooked to desired doneness.

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.

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.

OVEN-MADE BEEF KABOBS WITH HOMEMADE TERIYAKI SAUCE

Steps:

• 1. Marinade: Mix all ingredients of the marinade (water, soy sauce, brown sugar, ground ginger, and garlic powder) and put in a bowl or gallon-size ziplock. Cut beef into bit-size cubes (I use kitchen sears) and put in marinade. Let marinate, in the refrigerator, at least 1 hour or up to 8 hrs.
• 2. Prep: Take marinated meat out of the refrigerator. Preheat oven to 350. Place 15-20 wooden skewers in water to soak. While skewers are soaking, cut onion and peppers to bite size pieces. Drain pineapple pieces, reserving the juice to use later. Thread water soaked skewers alternating vegetables, pieces of meat, and pineapple chunks.
• 3. Cook Kabobs: Place the beef kabobs on a foil lined, rimmed baking sheet. Bake for 30 minutes, turn kabobs at the 15 minute mark.
• 4. Make Teriyaki Sauce: In a small sauce pan combine 1 cup pineapple juice, 1/4 cup soy sauce, 2 T brown sugar, 2 T honey, 1/2 t ground ginger, 1/2 t garlic powder, 2 T cornstarch. Use a whisk to combine and head on med-high heat until bowling about 2 minutes, sauce will thicken. Add water if you want a thinner sauce. Remove from heat and add sesame seeds.
• 5. Serve: Serve over rice with teriyaki dipping sauce.

TERIYAKI ROSEMARY BEEF KABOBS

Steps:

• Cut beef into 1-inch cubes.
• Combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.
• Skewer beef and vegetables alternately onto bamboo skewers.
• Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.

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:

• 1) Trim excess fat from meat and cut into bite-sized chunks. 2) Prepare marinade in a bowl by combining the remaining ingredients. 3) Stir in beef chunks and place in a large ziplock bag. 4) Refrigerate for at least 3 hours, turning bags often. 5) Preheat broiler and thread meat on skewers. 6) Broil for five minutes, turn, and broil for 5 more minutes. 7) Serve.