These 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 – They cook fast on a hot grill for a quick and easy dinner!
Steak Kabobs
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. Great for a summer barbecue, these kabobs double as a quick dinner!
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!
Ingredients Needed
- Steak: I used boneless top sirloin. This is the perfect steak for easy cooking. Cubed New York Strip Steak or beef tenderloin can also be used.
- Bell Peppers: Pick your favorite color!
- Red Onion: You can omit or use white or yellow onion
- Sesame Seeds: These are my favorite topping for so many recipes because they are small, but they add a great flavor!
VarIations
- I put red onions and bell peppers onto these kabobs, but you can pick from so many other veggies! Cherry tomatoes, mushrooms, and red bell peppers, green bell peppers, and orange bell peppers all would taste amazing on this recipe.
- These are delicious teriyaki kabobs, but if teriyaki isn’t your thing, you could add soy sauce or Worcestershire sauce.
- Chicken is a swap if you don’t want to use beef.
- Serve this main dish with a salad or your favorite summer side dishes, like corn on the cob!
How to Cook Teriyaki Kabobs
- 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 seal bag and refrigerate.
- 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, turning frequently and remove the steak when it is no longer pink in the center, or when it’s done to your liking.
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EXPERT TIPS
- 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.
- For kabobs, I always use metal skewers because you don’t have to soak them beforehand.
- You can use wooden skewers or bamboo 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.
- It is best if the ingredients you are putting onto the skewer are cut to around 1 inch so they are easy to put together and eat.
Storing
Leftovers can be stored in the fridge for up to 2 days and it is best recommended that you cover them or keep them in an airtight container so they stay fresh
FAQs
Dice the steak into small chunks – just make sure the pieces are all the same size so they cook evenly.
These can also be cooked on an indoor grill (like a griddler or similar flat top griddle). Just make sure to do it near your stove vent.
Grilled Teriyaki Steak Kabobs Recipe
Ingredients
- 1 ½ 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
- ¼ cup sesame seeds
Instructions
- 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.
Recipe Video
Recipe Nutrition
