Grilled Teriyaki Steak Kabobs (Printable version)
Sirloin cubes and vegetables marinated in sweet-savory teriyaki, skewered and grilled to charred, juicy bites.
# Ingredient List:
→ Meats
01 - 1 1/2 pounds sirloin steak, cut into 1 1/2-inch cubes
→ Marinade
02 - 1/2 cup soy sauce
03 - 1/4 cup mirin or dry sherry
04 - 2 tablespoons brown sugar
05 - 2 tablespoons honey
06 - 2 tablespoons sesame oil
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1/2 teaspoon black pepper
→ Vegetables
10 - 1 red bell pepper, cut into 1 1/2-inch pieces
11 - 1 yellow bell pepper, cut into 1 1/2-inch pieces
12 - 1 large red onion, cut into 1 1/2-inch chunks
13 - 8 ounces fresh pineapple, cut into chunks
14 - 8 ounces button mushrooms, whole or halved if large
→ Garnish
15 - Toasted sesame seeds
16 - Chopped fresh scallions
# How to Make It:
01 - In a medium mixing bowl, combine soy sauce, mirin or dry sherry, brown sugar, honey, sesame oil, minced garlic, grated fresh ginger, and black pepper. Whisk until thoroughly blended. Reserve 1/4 cup of the marinade for basting and set aside.
02 - Place steak cubes in a large resealable bag or shallow dish. Pour remaining marinade over the steak, tossing to ensure all pieces are coated. Refrigerate and marinate for 1-2 hours.
03 - Preheat grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
04 - Thread marinated steak cubes, bell peppers, red onion, pineapple, and mushrooms alternately onto skewers, distributing evenly.
05 - Place skewers on the grill and cook for 10 to 12 minutes, turning occasionally and brushing with reserved marinade. Continue grilling until steak reaches desired doneness and vegetables are gently charred.
06 - Transfer kabobs to a platter. Garnish with toasted sesame seeds and chopped scallions as desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- This marinade gets deep into the steak, and the sweet-salty glaze on the grill tastes like you snagged a secret from your favorite takeout spot.
- It’s quick to pull together and feels impressively satisfying, even on a weeknight when your fridge is mostly just veggies and leftovers.
02 -
- Never baste with the marinade that touched raw steak—it’s tempting, but the flavor payoff isn’t worth the food safety risk.
- Marinating longer than 2 hours sounds good in theory, but I once ended up with oddly mushy beef—so keep it under wraps, literally and figuratively.
03 -
- A quick oil of the grill grates with an oiled paper towel keeps kabobs from sticking and losing their char.
- Saving a bit of marinade for basting is the move that makes these as glossy and flavorful as possible.