Grilled Teriyaki Steak Kabobs (Print View)
Marinated sirloin cubes and veggies threaded on skewers, basted with teriyaki and grilled until juicy.
# What You Need:
→ Steak
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 tablespoons brown sugar
05 - 2 tablespoons honey
06 - 2 tablespoons sesame oil
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - ½ teaspoon black pepper
→ Vegetables and Fruit
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 Steps:
01 - In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, sesame oil, minced garlic, grated ginger, and black pepper until the sugar dissolves. Reserve ¼ cup of the marinade in a separate container for basting later.
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.
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.
04 - Remove the steak from the marinade, allowing excess to drip off. Thread the steak cubes, bell peppers, red onion, pineapple, and mushrooms alternately onto the skewers, distributing ingredients evenly.
05 - Place the skewers on the preheated grill. Cook for 10 to 12 minutes, turning every 2 to 3 minutes and brushing generously with the reserved marinade, until the steak reaches your desired doneness and the vegetables show light charring.
06 - Transfer the grilled kabobs to a serving platter. Sprinkle with toasted sesame seeds and chopped scallions. Serve immediately while hot.
# Expert Hints:
01 -
- The sweet and salty marinade does double duty, soaking into the steak and then caramelizing into a sticky glaze on the grill.
- Pineapple chunks grill alongside the meat and turn into something close to candy, which surprises people every single time.
02 -
- Never baste with marinade that has touched raw meat, because that reserved portion exists for a reason and food safety is not negotiable.
- Let the steak rest for a minute off the grill before serving so the juices redistribute instead of running out onto the plate.
03 -
- Pat the steak cubes mostly dry before threading them onto skewers so the marinade does not drip constantly and cause flare ups.
- If you can find it, a splash of rice vinegar in the reserved basting sauce adds brightness that balances the sweetness perfectly.