Grilled Teriyaki Steak Kabobs (Print version)
Marinated teriyaki steak cubes and colorful vegetables skewered and grilled until caramelized and tender.
# What goes in:
→ Steak
01 - 1½ lbs sirloin steak, cut into 1½-inch cubes
→ Teriyaki Marinade
02 - ½ cup soy sauce
03 - ¼ cup mirin or sweet rice wine
04 - 2 tbsp honey or brown sugar
05 - 2 tbsp vegetable oil, plus extra for grilling
06 - 2 tbsp rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tsp toasted sesame oil
10 - ½ tsp black pepper
→ Vegetables
11 - 1 red bell pepper, cut into 1½-inch pieces
12 - 1 green bell pepper, cut into 1½-inch pieces
13 - 1 red onion, cut into wedges
14 - 1 zucchini, sliced into thick rounds
15 - 8 oz cremini or button mushrooms, stemmed
→ Garnish
16 - 2 tbsp sesame seeds (optional)
17 - 2 tbsp chopped green onions (optional)
# Cooking steps:
01 - In a medium bowl, whisk together the soy sauce, mirin, honey, vegetable oil, rice vinegar, garlic, ginger, sesame oil, and black pepper until well combined. Reserve ¼ cup of the marinade and set aside for brushing during grilling.
02 - Place the sirloin cubes in a large zip-top bag or shallow dish. Pour the remaining marinade over the steak, seal tightly, and refrigerate for at least 1 hour or up to 8 hours for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning on the grill.
04 - Preheat an outdoor or indoor grill to medium-high heat. Lightly brush the grates with vegetable oil to prevent sticking.
05 - Thread the marinated steak cubes and vegetables alternately onto the skewers, distributing the ingredients evenly across each skewer for balanced cooking.
06 - Place the kabobs on the preheated grill and cook for 4 to 6 minutes per side, brushing with the reserved marinade and turning occasionally, until the steak reaches your desired doneness and the vegetables are lightly charred.
07 - Remove the kabobs from the grill and sprinkle with sesame seeds and chopped green onions if desired. Serve immediately while hot.
# Tips from flavorandfeast:
01 -
- The teriyaki marinade doubles as a basting sauce so nothing goes to waste and every bite is packed with flavor.
- You get steakhouse quality off a backyard grill without any fancy techniques or equipment.
02 -
- Do not skip reserving that quarter cup of marinade before the raw meat goes in, because you need a clean batch for basting.
- Overcooking is the enemy here so pull the kabobs when the steak is slightly under your target since carryover heat will finish the job.
03 -
- Pat the steak cubes dry with paper towels before marinating so the sauce clings instead of sliding off.
- Let the kabobs rest for three minutes off the grill before eating so the juices redistribute and every bite is tender.