Grilled Teriyaki Steak Kabobs (Print Layout)
Savory-sweet teriyaki steak cubes and vegetables skewered and grilled until lightly charred. Serves 4.
# What You 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 (optional)
15 - Toasted sesame seeds
16 - Chopped fresh scallions
# Directions:
01 - In a medium bowl, whisk together soy sauce, mirin or dry sherry, brown sugar, honey, sesame oil, garlic, ginger, and black pepper. Reserve 1/4 cup of the marinade in a separate bowl for basting.
02 - Place steak cubes in a large resealable bag or shallow dish. Pour the remaining marinade over the steak, toss to coat thoroughly, and refrigerate for 1 to 2 hours.
03 - Preheat the grill to medium-high. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
04 - Thread marinated steak cubes, bell peppers, onion, pineapple, and mushrooms alternately onto skewers, leaving a small gap between each piece.
05 - Grill kabobs for 10 to 12 minutes with the lid closed, turning occasionally and brushing with reserved marinade, until steak is cooked to desired doneness and vegetables are charred.
06 - Transfer kabobs to a serving platter and garnish with toasted sesame seeds and chopped scallions if using. Serve immediately.
# Expert Suggestions:
01 -
- Brushing the kabobs with extra teriyaki while they grill gives a sticky, smoky crust you can't get from baking.
- It packs in all the flavors of classic takeout but lets you play with veggies and steak just the way you like.
02 -
- Once I tried reusing the steak marinade for basting—not a good idea, as it risks food safety and dulls flavor.
- That last-minute brush of reserved marinade atop the kabobs on the grill gives the stickiest, most addictive finish.
03 -
- Toss mushrooms and pineapple in a bit of oil before skewering—they’ll roast up glossier and juicier.
- Use metal skewers if you have them, since they help cook the steak from the inside out, shaving minutes off your grill time.