Best Grilled Teriyaki Beef Kabobs Recipes

Grilled Teriyaki Beef Kabobs image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h35m

Yield 6

Number Of Ingredients 6

1 1/2 pounds beef boneless top sirloin steak, cut into 1-inch cubes
1 cup teriyaki baste and glaze
1 medium bell pepper, cut into 1-inch pieces
18 medium whole fresh mushrooms
2 tablespoons vegetable oil
1/4 cup sesame seed, toasted

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.

Nutrition Facts : Calories 255, Carbohydrate 7 g, Cholesterol 55 mg, Fiber 2 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 820 mg

Grilled Teriyaki Beef Kabobs image

Provided by scarley

Categories Meat

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs beef boneless beef top sirloin steaks, cut into 1-inch cubes
1 cup teriyaki baste and glaze
1 medium bell pepper, cut into 1-inch pieces
18 medium whole fresh mushrooms
2 tablespoons vegetable oil
1/4 cup sesame seeds, toasted

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.

Nutrition Facts : Calories 388, Fat 26.1, SaturatedFat 8.4, Cholesterol 76, Sodium 1903.9, Carbohydrate 11.8, Fiber 1.6, Sugar 7.7, Protein 27.3

Grilled Teriyaki Beef Kabobs image

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h35m

Yield 6

Number Of Ingredients 6

1 1/2 pounds beef boneless top sirloin steak, cut into 1-inch cubes
1 cup teriyaki baste and glaze
1 medium bell pepper, cut into 1-inch pieces
18 medium whole fresh mushrooms
2 tablespoons vegetable oil
1/4 cup sesame seed, toasted

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.

Nutrition Facts : Calories 255, Carbohydrate 7 g, Cholesterol 55 mg, Fiber 2 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 820 mg