Teriyaki Steak Kabobs

1This is one of my very favorite marinade recipes. These kabobs turn out tender and tasty every time. This marinade can be used also for chicken and pork.


  • 1 1/2 lbs top sirloin steak
  • 1 large Vidalia onion (sweet onion), cut into 1 1/4" squares
  • 1 large green bell pepper, cut into 1 1/4'' squares
  • 1 large red bell pepper, cut into 1 1/4" squares
  • 8oz whole button mushrooms

  • Marinade Ingredients for meat:

  • 1/3 cup of soy sauce
  • 1/3 cup of olive oil or vegetable oil
  • 3 tbs red wine vinegar
  • 3 tbs honey
  • 2 cloves of garlic, minced
  • 1 tbs ginger, grated
  • 1/4 tsp black pepper, freshly ground
  • 1 whole green onion, cut into thirds

  • bamboo skewers, soaked for at least 30 minutes in water


  1. Cut sirloin steak into 1 1/4" cubes, trimming fat.
  2. Combine all marinade ingredients in large resealable plastic bag. Add cubed steak and turn to coat. Marinate in the refrigerator for at least 4 hours or preferably overnight.
  3. Remove meat from refrigerator and skewer on to the bamboo skewers along with the vegetables, alternating meat and vegetables in any order you desire.
  4. Place on large baking sheet, pour marinade ingredients over the prepared kabobs and let rest for 15 minutes. This allows the vegetables to take on some of the marinade flavor also.
  5. Grill kabobs for a few minutes on each side. This will not take long, you just want to grill them so they are char-grilled. We like them char-grilled on the outside and pink on the inside.


-  Cutting the meat and the vegetables the same size will help to cook them evenly. However, they don't have to be cut perfectly into 1 1/4" pieces.

- I have used reduced sodium soy sauce many times in this recipe.


-  I like to use bamboo skewers for cooking steak. However, if I want to ensure the meat is cooked all the way through such as for chicken, then  metal skewers are used. The metal skewers conduct heat allowing the chicken to cook in the middle.

Anytime using bamboo skewers, be sure to soak in water for at least 30 minutes to prevent burning.

- To remove the skin from fresh ginger, use a spoon. I also like to pop the ginger in the freezer for about 30 to 60 minutes to make it easier to grate. Any leftover ginger that has not been grated, I store in the freezer until next use.

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