Make Grilled Teriyaki Beef Kabobs with peppers and onions for a deliciously flavorful meal the whole family will love – you can even divide and freeze part!
Grilled Teriyaki Beef Kabobs
There’s nothing better than grilling in the summertime! No stoves on to make the kitchen unbearable, and less dishes, too. Plus somehow everything just tastes better when you eat it outdoors. These Grilled Teriyaki Beef Kabobs are an impressive dish to serve for company, but work just as well for a low-key meal for the family, or intimate dinner for two.
Teriyaki Beef Kabobs
- 4 pounds boneless round steak cut into cubes
- 2 large green peppers
- 1 large vidalia onion
- bamboo skewers soaked in water
- salt and pepper to taste
- olive oil for the grill
- 1-1/2 cups light brown sugar
- 1 cup soy sauce
- 1/2 cup pineapple juice
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 tablespoon fresh ginger chopped
- 3 large garlic cloves chopped
- Whisk together the brown sugar, soy sauce, pineapple juice, water, vegetable oil, ginger and garlic in a large bowl.
- In a resealable container, add the vegetables and 1/2 cup of the marinade mixture. Toss to coat. Refrigerate until ready to assemble the kabobs.
- Add the beef cubes to the remaining marinade and toss to coat. Cover bowl with plastic wrap. Marinate beef in refrigerator for 4-24 hours. (The longer it marinates, the more flavorful it will be).
- Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Repeat with the vegetables.
- Thread the meat and vegetables onto the skewers. Lightly salt and pepper if desired.
- Preheat grill for medium heat and lightly oil the grate.
- Cook the kabobs on preheated grill until the beef is cooked through, about 3 minutes per side to cook evenly. Remove from the heat and let rest 5 minutes before serving.
A little tip – whatever you do, don’t skip soaking the wooden skewers. This keeps them from burning while the food is cooking on the grill!
I love making this easy dish for my family. That teriyaki marinade comes together in just minutes. Now while I don’t care for the vegetables themselves, I love the flavor they add to the meat. My husband, aka Mr. Juggling Act, loves the veggies. He ends up with tons of them on his plate and is as happy as can be. Leftovers, if there are any, never go to waste. This is great with a simple pasta salad, or in a roll for quick sandwich.
If this recipe is just for two, you can also divide this recipe in half and freeze a portion for another day. Bag the vegetables and marinade, and the beef and marinade in separate freezer bags. Place the two bags inside another freezer bag, label and seal. This will keep well for 2-3 months. Allow the bags to thaw in the refrigerate overnight, which doubles as marinading time as well.
You can serve these Grilled Teriyaki Beef Kabobs on the stick, or take the meat and veggies off to serve it family style. Either way, it’s sure to be a big hit!
Love grilling? Me too! Check out these great grilled recipe collections: