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Teriyaki Shish Kabobs Recipe
Teriyaki Shish Kabobs Recipe photo by Taste of Home

Teriyaki Shish Kabobs Recipe

Read Reviews (11)
4.9 11
Publisher Photo
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
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES: 6-8 servings

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

  1. 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
  2. Drain and discard marinade from beef. Thread the meat, pineapple and vegetables alternately on metal or soaked wooden skewers.
  3. Grill over hot heat for 15-20 minutes, turning often, or until meat reaches desired doneness and vegetables are tender.
  4. 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.

Reviews for Teriyaki Shish Kabobs(11)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 15, 2014

Yum! Like some other reviewers I substituted brown sugar for white and used chicken in place of beef. Marinated veggies as well as chicken for just 4-5 hours and it all turned out great! Not necessary to reserve and serve marinate as everything was nicely coated and flavorful. Will make again!

MY REVIEW
Reviewed Feb. 12, 2014

family really enjoys this recipe . i use red onion instead of pearl onions .

MY REVIEW
Reviewed Aug. 15, 2013

Tried this recepe over the weekend. amazing reciepe. A must try one.

My wife gifted me this Kabobeque bbq gril and i tried this recipe on it. Came out great.

I made this on stainless steel skewers which came with the kabobeque grill (kabobeque.com). Keep up the good reciepes :)

MY REVIEW
Reviewed Jul. 12, 2013

I love grilling! Very simple, and good recipe. I used half white and half brown sugar

MY REVIEW
Reviewed Jul. 4, 2013

Very good - the sauce sticks well to the meat and used to baste as it cooked so the veggies were very flavorful. Might try brown sugar next time. Definitely a keeper for shish kabobs and would be great with chicken too.

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