Grilled Teriyaki Steak Kabobs (Printable)
Marinated teriyaki steak cubes and vegetables skewered and grilled to a caramelized, savory-sweet finish.
# What You’ll Need:
→ 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:
01 - In a medium mixing bowl, whisk together soy sauce, mirin or sherry, brown sugar, honey, sesame oil, minced garlic, grated ginger, and black pepper. 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 the remaining marinade over the steak, mix thoroughly to coat, and refrigerate for 1 to 2 hours to allow flavors to absorb.
03 - Preheat the 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, peppers, onion, pineapple, and mushrooms alternately onto skewers, ensuring even distribution.
05 - Place kabobs on the grill and cook for 10 to 12 minutes, turning occasionally. Brush with reserved marinade several times during grilling until steak reaches preferred doneness and vegetables are lightly charred.
06 - Transfer kabobs to a platter. Garnish with toasted sesame seeds and chopped scallions if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The quick teriyaki marinade feels like a clever shortcut to restaurant flavor at home.
- Rainbow veggies and tender steak on a stick make any meal instantly festive.
02 -
- Never baste with marinade that’s touched raw steak—or you risk a world of hurt later.
- Cranking the grill too high can burn the sugars fast—moderation is key for that sticky char.
03 -
- Let kabobs rest a few minutes after grilling for juicier bites.
- A sprinkle of extra sesame oil before serving is the secret that makes flavors pop.