- 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
- In a resealable plastic bag or shallow glass container, combine the first five ingredients and mix well. Reserve 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard the marinade.
- On metal or soaked bamboo 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 rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Serve meat and vegetables over rice if desired. Yield: 6-8 servings.
Reviews forTeriyaki Beef Kabobs
"just okay ,not something to rave about."
"I use this as a marinade for steaks and everyone who has tried it loves it. Thanks so much for sharing this recipe :)"
"even the kids liked this one"
"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!)."
"Wonderfull, tender and easy to make."