Grilled Teriyaki Steak Kabobs (Printable)
Marinated sirloin and veggies skewered with pineapple, grilled and brushed with teriyaki for a savory-sweet finish.
# What You'll Need:
→ Meat
01 - 1½ lbs sirloin steak, cut into 1½-inch cubes
→ Teriyaki 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
# How to Make It:
01 - In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, sesame oil, garlic, ginger, and black pepper until fully combined. Reserve ¼ cup of the marinade in a separate container for basting during grilling.
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 to allow the flavors to penetrate the meat.
03 - Preheat the grill to medium-high heat, approximately 400°F. If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during grilling.
04 - Thread the marinated steak cubes and prepared vegetables onto the skewers in an alternating pattern, distributing the bell peppers, red onion, pineapple chunks, and mushrooms evenly across each skewer.
05 - Place the assembled kabobs on the preheated grill. Cook for 10 to 12 minutes, turning every 2 to 3 minutes and basting generously with the reserved marinade, until the steak reaches your preferred doneness and the vegetables develop light char marks.
06 - Transfer the grilled kabobs to a serving platter. Sprinkle with toasted sesame seeds and chopped scallions. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
- That caramelized teriyaki crust on the steak cubes is genuinely addictive and pairs beautifully with the char on the vegetables.
02 -
- Never baste with marinade that has been in contact with raw meat because that is a fast track to making your guests sick.
- Reserving that 1/4 cup of clean marinade before it touches the steak is the single most important step in this entire recipe.
03 -
- Cut all your steak and vegetable pieces to the same size so everything finishes cooking at roughly the same time.
- A light coating of oil on the grill grates right before the meat goes on makes all the difference between a perfect sear and a stuck on mess.