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Teriyaki Shish Kabobs

 Teriyaki Shish Kabobs
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
6-8 ServingsPrep: 20 min. + marinating Grill: 15 min.


  • 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


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

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Teriyaki Shish Kabobs (continued)

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