Teriyaki Steak Kabobs are the perfect excuse to fire up the grill this summer. Tender cubes of top sirloin steak flavored with teriyaki marinade along with fresh vegetables cook fast on a hot grill for a quick and easy dinner.
We love any excuse to use the grill, especially during the summer. I love not heating up the house with the oven and grilling is so fast and easy. These teriyaki beef kabobs are one of our favorite grilling dinners – it’s easy to prep, cook and clean-up. It’s the best kind of summer cooking.
The combination of tender steak with fresh onions and peppers is so fresh and delicious. Add a simple teriyaki marinade and everyone will think you spent a lot more time than you did preparing it. Don’t worry – it’s our secret. No one needs to know how easy it actually is!
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Six Ingredients for the Best Teriyaki Steak Kabobs
I love marinating meat for the grill but I hate making a marinade that has 100 different ingredients. So, for this recipe we’re using store-bought teriyaki marinade.
There are a few choices at the store and I recommend buying a thicker teriyaki sauce that can be used for basting and as a glaze. The thinner sauces won’t work as well – you want something that will really coat the beef.
Once you have your sauce you only need five more ingredients:
- Boneless top sirloin steak
- Bell pepper (pick your favorite color!)
- Red onion
- Vegetable oil
- Sesame seeds
I think the best beef for kabobs is sirloin. It cooks really fast and is really tender. If you’re feeling fancy you could use filet mignon or you could use boneless ribeye steaks, too.
Once you have your steak, cut it into 1-inch cubes and then marinate it in the teriyaki sauce for at least three hours. You can use a resealable bag or a shallow dish with a lid to do this. Just make sure the beef is completely covered by the sauce.
What Kind of Skewers are Best for Grilling?
I always use metal skewers because you don’t have to soak them beforehand. It’s worth buying a set if you don’t have them because they last forever.
You can use wooden skewers, but you will need to soak them for at least 30 minutes before grilling. If you don’t soak them, they will burn and fall apart while you’re cooking the kabobs.
How to Cook Steak Kabobs
Once your beef is marinated, it’s time to prepare and cook the kabobs!
- First, preheat your grill for medium direct heat.
- Cut your bell pepper and onion into 1-inch pieces.
- Thread a piece of steak followed by a piece of the onion and pepper onto the skewer and repeat, alternating each. Leave space between them so they cook evenly – you don’t want to squish a bunch onto one skewer.
- Brush the onions and peppers with oil which will keep them from sticking to the grill.
- Sprinkle the sesame seeds over the skewers.
- Place the skewers on the barbecue and close the lid. Cook them for 15 to 20 minutes, turning them frequently until the steak is cooked to your liking.
These beef teriyaki shish kabobs are best hot from the grill – sometimes I add a side of cooked rice! Any leftovers can be stored in the refrigerator for up to two days.
If you’ve been looking for a reason to use your grill you should definitely give this teriyaki beef kabobs recipe a try. It’s so fast and easy you’ll want to make it all summer long!
Other dinners you’ll enjoy:
Grilled Teriyaki Steak Kabobs Recipe
- 1 1/2 pounds beef boneless top sirloin steak cut into 1 inch cubes
- 1 cup Teriyaki Sauce Thick baste glaze
- 1 medium bell pepper cut into 1 inch pieces
- 1 medium red onion cut into one inch pieces
- 2 tablespoons vegetable oil
- 1/4 cup sesame seeds
- Metal skewers are the best, no need to soak. If you’re using wooden skewers, be sure to soak them for at least 30 minutes before using.
- Place beef (cut into one inch cubes) into a shallow dish or a large resealable plastic bag. Pour teriyaki sauce over beef and ensure all beef is covered. Cover dish or reseal plastic bag and refrigerate. Let sit for at least 3 hours.
- Pre-heat barbecue for direct heat. Remove the steak from the marinade. Thread the steak, bell pepper and onion alternating on each skewer. Leave space between each piece. Brush the bell pepper and onion with oil. Sprinkle sesame seeds onto the kabobs
- Cover and grill kabobs on medium heat for 15 to 20 minutes. Turn frequently and remove the steak when it is no longer pink in the center, or when it’s done to your liking.
- Serve hot. Store leftovers in the refrigerator for up to 2 days.
Teriyaki Steak Kabobs are the perfect excuse to fire up the grill this spring or summer! Flavorful cubes of sirloin steak beef layered with fresh vegetables make for a quick and easy dinner.