Teriyaki Glazed Beef Kabobs
Fire up the grill and savor the irresistible flavors of Teriyaki Glazed Beef Kabobs—a vibrant and mouthwatering dish perfect for summer cookouts or weeknight dinners. Juicy cubes of marinated beef sirloin are threaded alongside sweet pineapple chunks, bell peppers, and red onions, creating a colorful and flavorful masterpiece. The homemade teriyaki marinade, made with soy sauce, brown sugar, honey, and fresh ginger, doubles as a rich, sticky glaze brushed on during grilling for a caramelized finish bursting with umami. These kabobs are quick to prepare, cook in just 15 minutes, and offer a delightful balance of savory, sweet, and tangy flavors. Serve them straight off the grill with extra teriyaki sauce for dipping, and watch them disappear in no time! Perfect for entertaining or family meals, these kabobs are the ultimate crowd-pleaser.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 lb beef sirloin or tenderloin, cut into 1-inch cubes
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- 2 tbsp water
- 1 whole red bell pepper, cut into 1-inch pieces
- 1 whole yellow bell pepper, cut into 1-inch pieces
- 1 whole red onion, cut into 1-inch pieces
- 1.5 cup pineapple chunks
- 8 pieces wooden or metal skewers
Instructions
In a medium mixing bowl, combine soy sauce, brown sugar, honey, sesame oil, grated ginger, and minced garlic. Whisk together until sugar is dissolved to form your teriyaki marinade.
Set aside 1/3 cup of the marinade for basting and dipping later.
Place the beef cubes in a resealable plastic bag or shallow dish and pour the remaining marinade over them. Seal the bag or cover the dish, and let the beef marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor.
If using wooden skewers, soak them in warm water for 30 minutes to prevent burning on the grill.
Prepare the vegetables by cutting the red and yellow bell peppers, red onion, and pineapple into similar-sized pieces for even cooking.
In a small saucepan, combine the reserved marinade with cornstarch and water. Cook over medium heat, whisking constantly, until the sauce thickens to a glaze consistency (about 3-4 minutes). Set aside.
Remove the beef from the marinade and discard the used marinade. Thread the beef, bell peppers, red onion, and pineapple chunks onto the skewers, alternating for a colorful presentation.
Preheat the grill to medium-high heat (around 375°F or 190°C). Lightly oil the grill grates to prevent sticking.
Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness (medium-rare to medium is recommended). Brush the skewers with the prepared teriyaki glaze during the last 2-3 minutes of cooking for a sticky, flavorful coating.
Remove the kabobs from the grill and let them rest for 5 minutes before serving. Serve with the remaining teriyaki glaze on the side for dipping or drizzling.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 37.5 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
