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Flavorful Grilled Teriyaki Steak Kabobs

grilled teriyaki steak kabobs - featured image
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These grilled teriyaki steak kabobs are quick, easy, and packed with sweet-savory flavor, perfect for summer BBQs and casual gatherings.

Ingredients

Scale
  • 1.5 pounds sirloin steak, cut into 1.5-inch cubes
  • 1 large red bell pepper, cut into 1.5-inch pieces
  • 1 large green bell pepper, cut into chunks
  • 1 medium red onion, cut into wedges
  • Wooden or metal skewers (soaked in water if wooden)
  • ½ cup soy sauce (low sodium preferred)
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening sauce)

Instructions

  1. Prepare the marinade by whisking together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and toasted sesame oil in a medium bowl.
  2. Add the cubed sirloin steak to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 2 hours.
  3. While the steak marinates, chop the bell peppers and onion into chunks similar in size to the steak cubes. Soak wooden skewers in water for at least 30 minutes.
  4. Thread the kabobs by alternating pieces of steak, red bell pepper, green bell pepper, and onion onto each skewer, keeping them snug but not overcrowded.
  5. Preheat the grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
  6. Grill the kabobs for about 6-7 minutes per side, turning carefully with tongs. Brush occasionally with reserved marinade to keep moist and flavorful. Cook until steak reaches medium-rare to medium (135-140°F internal temperature).
  7. Optional: While kabobs cook, pour leftover marinade into a small saucepan, stir in cornstarch mixture, and heat gently until thickened to a glaze consistency. Drizzle over kabobs before serving.
  8. Let kabobs rest for 5 minutes off the heat to allow juices to redistribute. Serve with your favorite sides.

Notes

Do not marinate longer than 2 hours to avoid mushy meat. Soak wooden skewers in water for at least 30 minutes to prevent burning. Use medium-high heat to avoid burning the honey glaze. Flip kabobs only once or twice for best grill marks and juiciness. Leftover marinade can be thickened and used as a glaze. Variations include swapping steak for tofu or chicken, adding chili flakes for spice, or using different vegetables like zucchini or corn.

Nutrition

Keywords: teriyaki steak kabobs, grilled steak kabobs, summer BBQ recipes, easy steak kabobs, teriyaki marinade, grilled skewers

Find it online: https://emacrave.com/flavorful-grilled-teriyaki-steak-kabobs-easy-recipe-for-summer-bbqs/