Grilled Teriyaki Steak Kabobs (Printable Version)
Soy-ginger marinated steak cubes and vegetables, skewered and grilled until slightly charred and juicy.
# Ingredient List:
→ Meats
01 - 1½ lbs sirloin steak, cut into 1½-inch cubes
→ Teriyaki Marinade
02 - ½ cup soy sauce
03 - ¼ cup mirin or sweet rice wine
04 - 2 tbsp honey or brown sugar
05 - 2 tbsp vegetable oil, plus extra for grilling
06 - 2 tbsp rice vinegar
07 - 2 garlic cloves, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tsp toasted sesame oil
10 - ½ tsp black pepper
→ Vegetables
11 - 1 red bell pepper, cut into 1½-inch pieces
12 - 1 green bell pepper, cut into 1½-inch pieces
13 - 1 red onion, cut into wedges
14 - 1 zucchini, sliced into thick rounds
15 - 8 oz cremini or button mushrooms, stemmed
→ Garnish
16 - 2 tbsp sesame seeds
17 - 2 tbsp chopped green onions
# How to Make:
01 - In a medium bowl, whisk together the soy sauce, mirin, honey, vegetable oil, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until well combined. Reserve ¼ cup of the marinade and set aside for basting during grilling.
02 - Place the sirloin cubes in a large zip-top bag or shallow dish. Pour the remaining marinade over the steak, seal tightly, and refrigerate for at least 1 hour or up to 8 hours for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning on the grill.
04 - Preheat an outdoor or indoor grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
05 - Thread the marinated steak cubes and prepared vegetables alternately onto the skewers, distributing the ingredients evenly across each skewer for balanced cooking.
06 - Place the skewers on the preheated grill and cook for 4 to 6 minutes per side, brushing with the reserved marinade and turning occasionally, until the steak reaches your desired doneness and the vegetables develop a light char.
07 - Remove the kabobs from the grill and sprinkle with sesame seeds and chopped green onions if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so you look like a genius with almost zero effort.
- Everything cooks on one stick which means practically no dishes to wash afterward.
02 -
- Do not skip reserving that quarter cup of marinade before the raw meat goes in because basting with used marinade is a safety mistake you do not want to make.
- Cutting all your vegetables and steak the same size is the difference between perfectly even cooking and half raw pieces mixed with burnt ones.
03 -
- Pat the steak cubes dry with paper towels before marinating so the sauce clings instead of sliding off.
- Let the kabobs rest for two minutes off the grill before eating so the juices redistribute and do not run all over your plate.