Back to Teriyaki Shish Kabobs

Print Options


Card Sizes

Teriyaki Shish Kabobs Recipe

Teriyaki Shish Kabobs Recipe

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. YIELD:6-8 servings


  • 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


  • 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.

Wine Pairings

Full-Bodied Red Wine

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