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Teriyaki Beef Kabobs

 Teriyaki Beef Kabobs
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 o
6-8 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 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


  • 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.

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Teriyaki Beef Kabobs (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.