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

Teriyaki Shish Kabobs Recipe

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

This recipe pairs well with a full-bodied red wine.

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Reviews for Teriyaki Shish Kabobs

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (2)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 1, 2014

AN EASY,QUICK RECIPE.I USED BEEF,PORK,AND CHICKEN, PINEAPPLE,RED BELL PEPPER,VIDALIA ONIONS,CHERRY TOMATOES,AND WHOLE MUSHROOMS CUT IN HALF.JUST USE STORE BOUGHT TERYAKI SAUCE,MIXED GARLIC POWDER AND BLACK PEPPER.MARINATE ALL MEATS,IN A GAL.ZIP LOCK BAG,4 TO 5 HRS.PUT ON SKEWER STAGGERING MEAT N VEGGIES.I HAVE A STANDARD ROUND WEBBER GRILL.GRILL OVER INDIRECT HEAT FOR 30 TO 45 MIN.BRUSH MARINATE OVER KABOBS WHILE GRILLING EVERY SO OFTEN.ABSOLUTLY THE BOMB.A MOST DEFINATE TRY.EVERY ONE THAT ATE IT IS WANDERING WHEN IM GONNA DO IT AGAIN. THEY LOVED IT!

MY REVIEW
Reviewed Sep. 1, 2014

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MY REVIEW
Reviewed Sep. 1, 2014

I USED,PORK.BEEF,& CHICKEN,PINEAPPLE,RED BELL PEPPERS,MUSHROOMS,VIDALIA ONION,CHERRY TOMATOES.I MARINATED MEAT IN A GAL. ZIP LOCK BAG FOR 4TO 5 HOURS.JUST USED STORE BOUGHT TERIAKY SAUCE ADDED GARLIC POWDER,MIX TOGETHER.SKEWER HOW YOU WANT STAGERING MEAT AND VEGGIES.GRILL FOR 30 TO 45 MIN. I HAVE A WEBBER ROUND GRILL. TIME OF COOK VARIES DEPENDING ON WHAT KIND OF GRILL YOU HAVE.GRILL WITH INDIRECT HEAT.ABSOLUTLY AWESOME.A MUST TRY.

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 .

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