Sweet and Savory Teriyaki Beef Skewers

Fire up your grill and prepare for an unforgettable culinary experience with these sensational Asian-inspired Teriyaki Beef Kabobs. The masterful blend of sweet and savory in the vibrant marinade creates an irresistible glaze, transforming ordinary beef into extraordinary skewers that will tantalize your taste buds. Perfect for any gathering, these kabobs promise a burst of flavor in every bite.

Beyond their exceptional taste, these grilled Steak Kabobs are a powerhouse of essential protein, vital for maintaining a healthy and active lifestyle. Infused with outrageously delicious flavors, they are not just a meal, but a celebration of good food and good health. Get ready to crown these as your must-make summer entrée!

Juicy Teriyaki Beef Kabobs on a pristine white platter, garnished with fresh herbs, ready to be served

Contents

Why You’ll Absolutely Love These Teriyaki Beef Kabobs

If you’re searching for a dish that perfectly combines ease, flavor, and family appeal, look no further than these Teriyaki Beef Kabobs. They are designed to impress with minimal effort and maximum deliciousness. Here’s why this recipe is destined to become a staple in your summer grilling rotation:

A Universal Family Favorite: Just like in my household, if your family has an unwavering love for beef, this recipe will be an instant hit. The tender, marinated beef chunks are universally adored, making it the ideal centerpiece for any summer barbecue or weeknight meal. It’s a fantastic way to enjoy quality protein that satisfies even the pickiest eaters.
Exquisite Asian Flavor Fusion: The distinct and rich Asian flavors inherent in a quality teriyaki marinade are a match made in heaven for beef. This classic sauce, with its delightful balance of sweet, savory, and umami notes, penetrates deep into the meat, creating a complex and incredibly satisfying flavor profile that’s both familiar and exciting.
Perfect for Make-Ahead Meal Prep: One of the greatest advantages of this recipe is its make-ahead potential. Since beef absorbs the most flavor when allowed to marinate overnight, you can handle the prep work well in advance. This frees up precious time on the day of your event or dinner, allowing you to focus on other tasks or simply relax and enjoy the occasion. It’s an ideal solution for busy schedules, ensuring a flavorful meal is always within reach.
The Joy of Grilling: There’s something undeniably satisfying about cooking outdoors. Grilling these kabobs imparts a wonderful smoky char and a beautiful caramelized exterior that’s simply unmatched by other cooking methods. The sizzle, the aroma, and the vibrant colors make for an engaging cooking experience that culminates in a truly spectacular meal.

It’s no secret that my family members are true carnivores, cherishing beef in all its forms. From celebratory steaks and festive prime rib roasts gracing our holiday table to casual weekend burgers throughout the summer, beef is a constant. I especially love discovering new ways to prepare beef, and marinating is one of my favorite techniques to infuse fresh excitement. These beef teriyaki kabobs are not only easy to prepare but also consistently impressive, offering a delightful twist on our favorite protein.

Expert Tips for Mastering Teriyaki Beef Kabobs

A marinade isn’t just about adding flavor; it’s a powerful tool that benefits your beef in multiple ways. Firstly, the acids present in the marinade mixture work diligently to tenderize the beef, breaking down tough fibers. Secondly, and perhaps most delightfully, it imparts a magnificent depth of flavor. Through the gentle process of osmosis, given sufficient time, the savory liquid permeates the meat, seasoning it from within.

PRO-Tip 1: Optimize Marinating Time for Beef: Beef is a robust protein that handles marination exceptionally well. While more delicate proteins like seafood might break down if immersed in an acidic marinade overnight, beef can definitely handle it – and often benefits greatly! Marinating overnight (up to 24 hours) allows for the deepest flavor penetration and tenderization. If you happen to forget to start the process the night before, aim for at least 6-8 hours to still achieve delicious flavor development. Never marinate at room temperature for longer than 1-2 hours; always refrigerate for extended marinating.
Selecting the Ideal Beef Cut for Kabobs: The success of your kabobs starts with the right cut of beef. Look for naturally tender options such as sirloin, flat iron steak, New York strip, or beef tenderloin. These cuts cook relatively quickly and remain tender on the grill. Avoid tougher cuts like stew meat, which typically require long, slow cooking times to become tender and are not suitable for quick grilling.
Efficient Marinating Technique: I find a gallon-sized Ziploc bag to be the most practical and mess-free vessel for marinating. After adding your beef and marinade, seal the bag tightly, ensuring as much air as possible is removed. Flip the bag every couple of hours (or whenever you think of it) to ensure each piece of beef is thoroughly exposed to the marinade for even flavor and tenderization. For easy mixing and stability, you can place the Ziploc bag inside a 4-cup Pyrex measuring cup or a similar sturdy container before adding ingredients.
Precision Grilling for Perfect Doneness: Grilling beef kabobs requires attentiveness to prevent overcooking, which can result in tough meat. We personally prefer our beef kabobs cooked to a medium-rare doneness, which highlights their juiciness and flavor. However, adjust the cooking time to your preferred level of doneness.
PRO-Tip 2: The Indispensable Meat Thermometer: The absolute best way to accurately gauge the doneness of your beef and avoid guesswork is to use an instant-read meat thermometer. For medium-rare, aim for 130-135°F (54-57°C); for medium, 135-140°F (57-60°C). Remember that meat continues to cook for a few minutes after being removed from the heat (carryover cooking).
PRO-Tip 3: Skewer Vegetables Separately for Optimal Cooking: Vegetables often require different cooking times than beef. Firmer vegetables like bell peppers and onions might need longer on the grill, while softer ones like mushrooms or zucchini cook faster. For consistent doneness, it’s generally a better idea to skewer vegetables separately. This allows you to remove the beef skewers when perfectly done and let the vegetable skewers continue grilling until they reach your desired tenderness. While I opted to intersperse them with the meat for a prettier presentation in these photos, for serving to guests or if you prefer certain vegetables (like mushrooms and zucchini) fully cooked and softened, separate skewers are the way to go.
PRO-Tip 4: Enhance Flavor with Aromatic Vegetables: Adding slices of onion or bell pepper directly next to the beef on the same skewer can infuse additional flavor into the meat as they cook together. The onions caramelize and release their sweetness, complementing the teriyaki beautifully. Don’t be afraid to experiment with other aromatics like garlic cloves or ginger slices if you’re making your own marinade from scratch.
Choosing Your Skewers: Metal skewers are reusable and conduct heat, which can help cook the meat from the inside. If using wooden skewers, remember to soak them in water for at least 30 minutes prior to grilling to prevent them from burning on the grill.

How to Craft Your Irresistible Teriyaki Beef Kabobs

Creating these flavorful Teriyaki Beef Kabobs is a straightforward process that yields incredibly rewarding results. Follow these simple steps for a truly magnificent grilled meal:

Prepare Your Marinade and Beef: The night before you plan to grill, prepare your teriyaki marinade by combining all the sauce ingredients. Pour the majority of this exquisite marinade into a large zip-top bag along with your cubed beef (tenderloin or chosen cut). Ensure the beef is fully coated. Crucially, reserve about a cup of the marinade in a separate, smaller zip-top bag for your vegetables. This prevents cross-contamination and allows the beef to infuse deeply with flavor.
Chop and Marinate Vegetables: The next day, or at least a few hours before grilling, prepare your favorite grilling vegetables. Opt for robust options like bell peppers (red, yellow, orange), zucchini, red onion, and mushrooms. Cut them into pieces roughly the same size as your cubed meat to ensure even cooking. Drench these chopped vegetables in the reserved marinade, tossing gently to coat them thoroughly. This step ensures your veggies are just as flavorful as your beef.
Fire Up the Grill and Assemble Skewers: As dinner time approaches, it’s time to preheat your grill to a medium-high heat. While the grill is heating, thread your marinated beef and vegetables onto skewers. If you’re mixing meat and veggies on the same skewer, try to keep the pieces snug but not overly compressed to allow for even cooking. For more control over doneness, use separate skewers for beef and vegetables (refer to PRO-Tip 3 above).
Grill to Perfection: Place your assembled kabobs on the hot grill. Cook, turning occasionally, until the beef reaches your desired internal temperature. The charcoal or gas grill will work its magic, creating beautiful sear marks and infusing a wonderful smoky flavor.
Monitor Doneness and Prevent Overcooking: Use an instant-read meat thermometer to check the internal temperature of the beef. Remove the kabobs from the grill a few degrees *less* than your target internal temperature. This crucial step allows for “carryover cooking,” where the residual heat continues to cook the meat as it rests, preventing it from becoming overcooked and tough.
Rest for Juiciness: Once removed from the grill, immediately transfer the kabobs to a clean platter and loosely tent them with a sheet of foil. Allow the meat to rest for at least 5-10 minutes. This resting period is vital, as it allows the meat juices to redistribute throughout the beef, resulting in a significantly more tender and succulent bite. It also helps the meat reach its final desired temperature.

Let me assure you, this recipe offers one of the most delicious and satisfying ways to incorporate high-quality protein into your diet. Plus, the convenience of having both your meat and perfectly seasoned vegetables prepared in a single, cohesive recipe is an unbeatable bonus!

Grilled Teriyaki Beef Kabobs neatly arranged on a square white plate, with tender beef and colorful vegetables

What to Serve with Teriyaki Beef Kabobs

These Teriyaki Beef Kabobs are incredibly versatile and pair wonderfully with a variety of side dishes, allowing you to create a complete and satisfying meal. Here are some classic and creative suggestions to complement your grilled masterpiece:

Fluffy White or Brown Rice: A timeless pairing! Steamed jasmine rice, sticky rice, or wholesome brown rice provides a perfect neutral base to soak up the delicious teriyaki sauce from the kabobs. For an extra touch, consider a cheesy spinach rice casserole for added creaminess and greens.
Creamy Twice Baked Potatoes: For a heartier side, twice-baked potatoes offer a rich and satisfying counterpoint to the savory beef. Their comforting texture and cheesy filling make them a crowd-pleaser.
Crisp Arugula Salad: A simple, vibrant arugula salad with a light vinaigrette provides a refreshing contrast to the rich flavors of the kabobs. Its peppery notes cut through the sweetness of the teriyaki beautifully.
Oven Roasted Asparagus: Roasted asparagus, perhaps with a hint of balsamic browned butter, adds a touch of elegance and a healthy green vegetable. Roasting brings out their natural sweetness and tenderness.
Sweet Corn Casserole: A creamy and slightly sweet corn casserole offers a delightful side, especially popular during summer months. Its comforting flavor pairs well with the savory beef.
Grilled Pineapple or Mango Salsa: For an additional tropical twist and burst of freshness, serve grilled pineapple slices or a fresh mango salsa. The sweetness and acidity are a fantastic complement to teriyaki.
Many of Your Favorite Side Dishes: Don’t limit yourself! From crusty bread to a simple cucumber salad, these kabobs are forgiving and delicious with a wide array of accompaniments.

Frequently Asked Questions About Teriyaki Beef Kabobs

What Exactly Are Shish Kebabs?

The term “Shish Kebab” originates from Turkish, where “shish” means skewer and “kebab” refers to grilled meat. Therefore, shish kebabs are essentially a culinary tradition of skewering and grilling cubes of meat, often interspersed with vegetables. This method of cooking is popular worldwide, known for its ability to evenly cook meat and vegetables while infusing them with smoky flavor.

What Kind of Beef is Best Suited for Kabobs?

For the most tender and flavorful kabobs, select tender cuts of beef that cook quickly and remain succulent on the grill. Excellent choices include beef tenderloin (filet mignon), sirloin steak, New York strip steak, or flat iron steak. These cuts are known for their tenderness and rich flavor. It’s crucial to steer clear of tougher cuts like stew meat or chuck roast, which typically require long, slow cooking methods to become tender and will be tough and chewy if grilled quickly.

How Long Does Beef Need to Marinate for Kabobs?

For optimal flavor and tenderization, beef should marinate for a minimum of 3 hours. However, longer is almost always better when it comes to beef. Most cuts of beef are robust enough to be marinated for up to 24 hours in the refrigerator. I highly recommend preparing the marinade and adding the beef the night before you plan to cook, allowing the flavors to deeply infuse overnight. This yields the most tender and intensely flavored kabobs.

How Long Do You Typically Grill Beef Kebabs?

The grilling time for beef kabobs can vary significantly depending on several factors, including the size and thickness of your beef cubes, the desired level of doneness, and the temperature of your grill. Generally, beef kabobs will take approximately 8-12 minutes to cook, turning them every few minutes to ensure even cooking. The most reliable method to determine doneness is to use an instant-read meat thermometer. Pull your beef off the grill about 5-10 degrees Fahrenheit before it reaches your target internal temperature, as carryover cooking will continue to raise the temperature as the meat rests.

Can I Use Other Proteins Besides Beef for This Recipe?

Absolutely! While this recipe highlights beef, the teriyaki marinade is incredibly versatile. You can easily substitute beef with chicken (chicken breast or thighs), pork (pork tenderloin), or even firm fish like salmon. Adjust marinating times accordingly; chicken can be marinated for 2-4 hours, and fish for 30 minutes to 1 hour, due to their more delicate textures.

What if I Don’t Have an Outdoor Grill?

No problem! You can still enjoy delicious teriyaki kabobs without an outdoor grill. An indoor grill pan works excellently on the stovetop, providing good char marks. Alternatively, you can broil them in your oven. Arrange the skewers on a baking sheet lined with foil and broil on high for 4-6 minutes per side, keeping a close eye to prevent burning. Ensure proper ventilation.

Beef Teriyaki Kabobs Recipe

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Yield
8 servings

Inspired from the Winners cookbook

Rating: 5 Stars (68 Reviews)

Ingredients

For the Marinade:

½ cup soy sauce
1 cup sherry
½ cup honey
5 cloves garlic, minced
2 tablespoons freshly grated ginger
¼ cup sesame oil
½ cup sliced scallions
¼ teaspoon cayenne pepper
1 tablespoon red wine vinegar

For the Kabobs:

3 lbs beef tenderloin, cut into 1-inch cubes
Fresh mushrooms (button or cremini), whole or halved
Zucchini, sliced into ½-inch thick rounds
2 red bell peppers, cut into 1-inch large pieces
Large red onion, cut into 1-inch wedges

Instructions

Combine all marinade ingredients in a gallon-sized zip-top bag. Mix well to ensure everything is thoroughly combined. Remove about a cup of this marinade into a second, smaller zip-top bag and set aside.
Add the cubed beef tenderloin to the larger zip-top bag with the remaining marinade. Seal tightly, removing as much air as possible. Marinate the beef for a minimum of one hour at room temperature or preferably overnight (up to 24 hours) in the refrigerator for best flavor and tenderness.
In the second, smaller zip-top bag, add your prepared vegetables (mushrooms, zucchini, red bell peppers, and red onion). Toss to coat them evenly with the reserved marinade. Let them marinate for at least 30 minutes, or refrigerate until ready to assemble the kabobs.
Preheat your grill to medium-high heat. Thread the marinated beef and vegetables onto skewers. You can alternate beef and vegetables for a colorful presentation, or skewer them separately for more control over cooking times (recommended for vegetables that take longer to cook). Grill the kabobs, turning occasionally, until the beef reaches your desired doneness and the vegetables are tender-crisp. Use a meat thermometer to ensure beef is cooked to your preference (e.g., 130-135°F for medium-rare).
Remove kabobs from the grill and let them rest on a platter, loosely tented with foil, for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender and juicy beef.

Notes

Total time listed does not include the essential marinating time for the beef.

Feel free to customize your kabobs by using any of your favorite grilling vegetables, such as cherry tomatoes, broccoli florets, or even pineapple chunks for an extra sweet and tangy kick.

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