Best Teriyaki Beef Kabobs Recipes

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TERIYAKI BEEF KABOBS



Teriyaki Beef Kabobs image

This is a simple, delicious recipe!

Provided by karebear

Categories     100+ Everyday Cooking Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

¼ cup packed light brown sugar
3 tablespoons soy sauce
2 large garlic cloves, crushed
2 teaspoons dark sesame oil
½ teaspoon ground ginger
1 pound boneless beef top sirloin, cut into bite sized cubes
1 (19 ounce) can pineapple chunks, drained
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
4 skewers

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.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 19.7 g, Cholesterol 60.3 mg, Fat 12.9 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 4.5 g, Sodium 725.2 mg, Sugar 16.5 g

EASY TERIYAKI BEEF KABOBS



Easy Teriyaki Beef Kabobs image

Super easy teriyaki beef kabobs, just serve with rice or salad for an instant meal.

Provided by Dawnsigkap

Time 4h35m

Yield 4

Number Of Ingredients 8

1 pound beef top round steak
¼ cup light brown sugar
¼ cup soy sauce
2 tablespoons lemon juice
1 tablespoon oil
¼ teaspoon ground ginger
1 clove garlic, minced
1 small pineapple, cut into 1-inch chunks

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.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 15.7 g, Cholesterol 57 mg, Fat 9.9 g, Fiber 0.2 g, Protein 21.3 g, SaturatedFat 2.9 g, Sodium 946.2 mg, Sugar 13.9 g

TERIYAKI BEEF KABOBS



Teriyaki Beef Kabobs image

Meet the Cook: Several years back, my sister-in-law brought this recipe on a family camping trip and we fixed it for an outdoor potluck. It was so delicious that I asked if I could have a copy to take with me. It's become a summer standard for us. Making this dish is a team effort...I put the ingredients together, and my husband handles the grilling. We grow four kinds of wheat and canola on our farm, and we are the parents of four children - ages 18, 17, 15 and 11. -Lisa Hector, Estevan, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11

1/4 cup vegetable oil
1/4 cup orange juice
1/4 cup soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
1-3/4 pounds beef tenderloin, cut into 1-inch cubes
3/4 pound cherry tomatoes
1/2 pound whole fresh mushrooms
2 large green peppers, cubed
1 large red onion, cut into wedges
Hot cooked rice, optional

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.

Nutrition Facts :

GRILLED TERIYAKI BEEF KABOBS



Grilled Teriyaki Beef Kabobs image

Everyone loves kabobs because they're fun to make, easy to grill and delicious to eat.

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

TERIYAKI BEEF KABOBS



Teriyaki Beef Kabobs image

The meat is so tender and juicy and has an excellent flavor. The cook time was right on for medium steak, IMHO. Revised just a little from the original TOF recipe. I did however, double the marinade, not in the recipe but when I made it, to make sure I got good coverage of the meat. The original only marinaded the meat for 1 hour, but I did it overnight and I think that make a big difference. Prep time does not include the time it takes to marinade.

Provided by Nimz_

Categories     Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup enova oil or 1/4 cup vegetable oil
1/4 cup orange juice
1/4 cup light soy sauce
3 -4 garlic cloves, chopped
1 teaspoon ground ginger
1 3/4 lbs beef tenderloin, cut into 1 inch cubes
3/4 lb cherry tomatoes
1/2 lb fresh whole mushroom
1 medium red pepper, cubed
1 medium yellow pepper, cubed
1 large red onion, cut into wedges
hot cooked rice (optional)

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.

TERIYAKI BEEF AND SHRIMP KABOBS



Teriyaki Beef and Shrimp Kabobs image

This is a favorite summer meal at our house.

Provided by Beverley Williams

Categories     Seafood

Time 4h30m

Number Of Ingredients 20

FOR THE MARINADE
1 c low sodium soy sauce
1 c pineapple juice
3/4 c sugar
1/4 c worcestershire sauce
3 Tbsp vinegar
3 Tbsp sesame oil
1/3 c dried onion flakes
2 tsp garlic powder
1 tsp grated fresh ginger
FOR THE KABOBS
1 lb steak
1 lb large raw shrimp
1 lb small cremini mushrooms
1 large green bell pepper
1 large red bell pepper
1 large `yellow bell pepper
2 medium onions, cut in quarters
1 pt cherry tomatoes
6 skewers, if using wood skewers soak them for 30 minutes

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.

OVEN-MADE BEEF KABOBS WITH HOMEMADE TERIYAKI SAUCE



Oven-Made Beef Kabobs with Homemade Teriyaki Sauce image

Well, we don't have a grill and to be honest I don't like all the fuss that comes with a grill. This is my version of beef kabobs with easy clean up. The homemade teriyaki sauce is so much better than store bought and you get to skip all the preservatives. This is wonderful in the summer but also great in the winter when...

Provided by Sara Andrea

Categories     Beef

Time 1h55m

Number Of Ingredients 20

2 lb stew meat (or top sirloin)
1 red onion
2 bell peppers (any color)
15 whole mushrooms
1 can(s) pineapple chunks (20 oz)
MARINADE
1 c water
1/4 c soy sauce
2 Tbsp brown sugar
1/2 tsp ground ginger
1/2 tsp garlic powder
TERIYAKI SAUCE
1 c pineapple juice (reserved from can)
1/4 c soy sauce
2 Tbsp cornstarch
2 Tbsp brown sugar
1/2 tsp ground ginger
1/2 tsp garlic powder
2 Tbsp honey
1 tsp sesame seeds

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.

GRILLED TERIYAKI BEEF KABOBS



Grilled Teriyaki Beef Kabobs image

Make and share this Grilled Teriyaki Beef Kabobs recipe from Food.com.

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

BEEF TERIYAKI SHISH KABOBS



Beef Teriyaki Shish Kabobs image

Make and share this Beef Teriyaki Shish Kabobs recipe from Food.com.

Provided by Chef LL

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs flank steaks, sliced thin
1 ounce ginger
1 garlic clove, minced
1/2 onion, chopped
5 tablespoons soy sauce
4 tablespoons sugar
4 tablespoons sherry wine
1 dash ajinomoto

Steps:

  • whisk ingredients together and marinate beef for 1 hour. put on skewers and grill on the barbeque to desired temperature.

Nutrition Facts : Calories 353.4, Fat 12.8, SaturatedFat 5.3, Cholesterol 62, Sodium 923.9, Carbohydrate 15, Fiber 0.8, Sugar 9.6, Protein 34.2

GRILLED TERIYAKI BEEF KABOBS



Grilled Teriyaki Beef Kabobs image

Everyone loves kabobs because they're fun to make, easy to grill and delicious to eat.

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

TERIYAKI ROSEMARY BEEF KABOBS



Teriyaki Rosemary Beef Kabobs image

Chunks of top sirloin, marinated in teriyaki sauce and fresh herbs, are grilled with fresh veggies for kabobs that are loaded with flavor.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 6

Number Of Ingredients 8

2 pounds boneless beef top sirloin steak, about 1-inch thick
½ cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons Dijon-style mustard
2 tablespoons chopped fresh rosemary leaves
1 zucchini, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 1-inch squares
½ red onion, chunked
Metal or bamboo skewers*

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.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 7 g, Cholesterol 65.3 mg, Fat 8.8 g, Fiber 1 g, Protein 28.3 g, SaturatedFat 3.4 g, Sodium 997.5 mg, Sugar 4.4 g

TERIYAKI BEEF KABOBS



Teriyaki Beef Kabobs image

Make and share this Teriyaki Beef Kabobs recipe from Food.com.

Provided by MizzNezz

Categories     Pineapple

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup ketchup
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon garlic powder
1 teaspoon ginger
2 lbs boneless beef steaks, cut in cubes
1 can pineapple chunk
3 small zucchini
1/2 lb whole mushroom
1 onion, cut in quarters,then seperated
1 large green pepper, cut in 1 in pieces

Steps:

  • Mix first 5 ingredients; toss with the beef cubes.
  • Cover and refrigerate at least 4 hours.
  • Drain beef-save marinade.
  • Thread meat, pineapple, and vegetables on skewers.
  • Grill over hot coals 15 minutes, or to desired doneness.
  • Heat marinade to boiling for several minutes; serve with kabobs.

Nutrition Facts : Calories 475, Fat 24.9, SaturatedFat 9.8, Cholesterol 101.3, Sodium 1653, Carbohydrate 29.9, Fiber 2.1, Sugar 24.8, Protein 34

TERIYAKI BEEF KABOBS



Teriyaki Beef Kabobs image

Number Of Ingredients 6

1 1/2 pounds boneless beef sirloin steaks, cut into 1-inch cubes
1 cup teriyaki sauce baste and glaze
1 , medium green pepper, , cut into 1-inch pieces
18 medium mushrooms
2 tablespoons vegetable oil
1/4 cup sesame seeds, toasted

Steps:

  • Place beef in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour teriyaki baste 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. Remove beef from teriyaki baste discard baste. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each item. 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.1 Serving: Calories 200 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 55mg Sodium 650mg Carbohydrate 6g (Dietary Fiber 1g) Protein 23g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TERIYAKI BEEF KABOBS



TERIYAKI BEEF KABOBS image

Categories     Marinade     Beef     Appetizer     Marinate

Yield 6 kabobs

Number Of Ingredients 7

450 g round steak
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tbsp lemon juice
1 tbsp oil
1/4 tsp ground ginger
1 clove garlic, minced

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.

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