Grilled Teriyaki Steak Kabobs (Printable)
Sirloin cubes and veggies marinated in teriyaki, threaded on skewers and grilled to caramelized, juicy perfection.
# What You’ll 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
# Directions:
01 - In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, sesame oil, minced garlic, grated ginger, and black pepper until fully combined. 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. If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during grilling.
04 - Thread the marinated steak cubes onto skewers, alternating with red bell pepper, yellow bell pepper, red onion, pineapple chunks, and mushrooms. Distribute the ingredients evenly across each skewer.
05 - Place the assembled kabobs on the preheated grill. Cook for 10 to 12 minutes, turning occasionally and brushing generously with the reserved marinade, until the steak reaches your desired doneness and the vegetables are lightly charred.
06 - Transfer the grilled kabobs to a serving platter. Sprinkle with toasted sesame seeds and chopped scallions. Serve immediately while hot.
# Expert Suggestions:
01 -
- The marinade pulls double duty as a basting sauce, so every bite carries layers of deep teriyaki flavor without extra effort.
- Pineapple chunks caramelize on the grill and create these little pockets of sweetness that balance the salty, rich steak beautifully.
02 -
- Never baste with marinade that has touched raw meat, as it carries bacteria straight to your finished food, so always reserve that separate ¼ cup before the steak goes in.
- Letting the steak rest for just a few minutes off the grill before serving keeps the juices inside the meat where they belong instead of running all over the platter.
03 -
- Cut all your vegetables and steak to the same size so everything finishes cooking at roughly the same moment instead of biting into raw onion next to mushy mushroom.
- A light coating of oil on the grill grates before cooking prevents sticking and keeps your beautifully caramelized pieces intact when you flip them.