Teriyaki Beef Kabobs Recipe

5 6 10
Teriyaki Beef Kabobs Recipe
Teriyaki Beef Kabobs Recipe photo by Taste of Home
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Teriyaki Beef Kabobs Recipe

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5 6 10
Publisher Photo
Meet the Cook: Several years back, my sister-in-law brought this recipe on a family camping trip and we fixed it for an outdoor potluck. It was so delicious that I asked if I could have a copy to take with me. It's become a summer standard for us. Making this dish is a team effort...I put the ingredients together, and my husband handles the grilling. We grow four kinds of wheat and canola on our farm, and we are the parents of four children - ages 18, 17, 15 and 11. -Lisa Hector, Estevan, Saskatchewan
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup vegetable oil
  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1-3/4 pounds beef tenderloin, cut into 1-inch cubes
  • 3/4 pound cherry tomatoes
  • 1/2 pound whole fresh mushrooms
  • 2 large green peppers, cubed
  • 1 large red onion, cut into wedges
  • Hot cooked rice, optional

Directions

In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Seal bag; refrigerate for 1 hour, turning occasionally.
Drain and discard the marinade. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, green peppers and onions. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve meat and vegetables over rice if desired. Yield: 6-8 servings.
Originally published as Teriyaki Beef Kabobs in Country Woman July/August 1997, p31

  • 1/4 cup vegetable oil
  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1-3/4 pounds beef tenderloin, cut into 1-inch cubes
  • 3/4 pound cherry tomatoes
  • 1/2 pound whole fresh mushrooms
  • 2 large green peppers, cubed
  • 1 large red onion, cut into wedges
  • Hot cooked rice, optional
  1. In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Seal bag; refrigerate for 1 hour, turning occasionally.
  2. Drain and discard the marinade. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, green peppers and onions. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve meat and vegetables over rice if desired. Yield: 6-8 servings.
Originally published as Teriyaki Beef Kabobs in Country Woman July/August 1997, p31

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Ruffshse User ID: 4225266 42760
Reviewed Feb. 13, 2014

"just okay ,not something to rave about."

MY REVIEW
obsessedwithfood User ID: 3724663 48586
Reviewed May. 13, 2012

"quick, easy, and delicious! I wouldn't change a thing! Will be making this often during summer grilling season. Guaranteed to impress!"

MY REVIEW
Uqaq User ID: 4935502 21460
Reviewed Apr. 28, 2012

"I use this as a marinade for steaks and everyone who has tried it loves it. Thanks so much for sharing this recipe :)"

MY REVIEW
Jami4 User ID: 5573747 42491
Reviewed Mar. 27, 2012

"even the kids liked this one"

MY REVIEW
annaf27 User ID: 5217952 75786
Reviewed Oct. 21, 2011

"We love this recipe! Each time we've made this for guest, they also want the recipe! One friend came back from China and said it was the best meal she had since being back in the United States (3 months!)."

MY REVIEW
funship User ID: 4566788 202276
Reviewed Apr. 28, 2010

"Wonderfull, tender and easy to make."

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