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Teriyaki Shish Kabobs Recipe

Teriyaki Shish Kabobs Recipe photo by Taste of Home

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My father worked for an airline in the 1960's, when I was a teenager, and my family lived on the island of Guam in the South Pacific. A friend of Mother's there gave her this wonderful recipe. We ate this delicious warm-weather dish often, and now I prepare it for my family. —Suzanne Pelegrin, Ocala, Florida

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Teriyaki Shish Kabobs Recipe

Prep: 20 min. + marinating Grill: 15 min.

Yield: 6-8 Servings

20 15 35

Ingredients

1 cup ketchup
1 cup sugar
1 cup reduced-sodium soy sauce
2 teaspoons garlic powder
2 teaspoons ground ginger
1 beef top sirloin steak (1-1/2 inches thick and 2 pounds), cut into 1-1/2-inch cubes
1/2 fresh pineapple, trimmed and cut into 1-inch chunks
2 to 3 small zucchini, cut into 1-inch chunks
1/2 pound medium fresh mushrooms
1/2 pound pearl onions
1 large green or sweet red pepper, cut into 1-inch pieces

Directions

Combine first five ingredients in a large resealable plastic bag; reserving half the marinade. Add beef. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate reserved marinade
Drain and discard marinade from beef. Thread the meat, pineapple and vegetables alternately on metal or soaked wooden skewers.
Grill over hot heat for 15-20 minutes, turning often, or until meat reaches desired doneness and vegetables are tender.
In a small saucepan, bring reserved marinade to a boil; boil for 1 minute. Remove the meat and vegetables from skewers; serve with marinade. Yield: 6-8 servings.

Originally published as Teriyaki Shish Kabobs in Taste of Home June/July 1994, p25

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Teriyaki Shish Kabobs

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Reviewed on May. 27, 2013 by amy_janis@hotmail.com

My kids love these too! Every time I grill this is what they want me to make.

Reviewed on Aug. 14, 2012 by Sprucetree18

A dead simple marinade with great results. The ketchup in the marinade makes it thicker than most, so it clings to the meat well. I used beef tenderloin, and marinated it overnight. Next time I will try it on chicken. Makes a lot of marinade, plenty to do double the amount of beef in the recipe, plus all the vegetables.

Reviewed on May. 25, 2012 by kshea

These are the BOMB! We make them with beef tenderloin. Wow! Been making them for years. Everyone wants the recipe.

Reviewed on Jul. 06, 2011 by mmonika

I have been using this recipe since the mid 1990's. I recently misplaced my paper copy and started to panic. Fortunately I found it again here in the on-line recipes. Relief! This recipe is very simple to make and I get terrific result every time. I made these kabobs again last night for company and once again the reviews were great and there were no leftovers! Wonderful recipe.

Reviewed on Aug. 20, 2010 by jafisher

This is one of my favorite ever recipes from Taste of Home. I usually make it with chicken breasts and grill 6 minutes per side. I've made it dozens of times and it's always very well received, I discard the sauce instead of reheating. It's great to have a wonderful easy recipe with items I ALWAYS have on hand!

Reviewed on Jun. 09, 2010 by aware

Wonderful recipe!