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Teriyaki Beef Kabobs Recipe

Teriyaki Beef Kabobs Recipe

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
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. YIELD:6-8 servings

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

  • 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.

Reviews for Teriyaki Beef Kabobs

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MY REVIEW
Ruffshse
Reviewed Feb. 13, 2014

"just okay ,not something to rave about."

MY REVIEW
obsessedwithfood
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
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
Reviewed Mar. 27, 2012

"even the kids liked this one"

MY REVIEW
annaf27
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
Reviewed Apr. 28, 2010

"Wonderfull, tender and easy to make."

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Wine Pairings

Full-Bodied Red Wine

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