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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.