Teryaki Kabobs Recipes

TERIYAKI KABOBS

Steps:

• In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt. Pour half of the marinade into a shallow bowl; add beef and turn to coat. Cover and refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade. Alternate meat, mushrooms, green pepper, onion and tomatoes on metal or soaked wood skewers. Grill, uncovered, over medium heat for 3 minutes on each side. , Baste with reserved marinade. Continue turning and basting for 8-10 minutes until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve meat and vegetables over rice if desired.

TERIYAKI CHICKEN KABOBS

Steps:

• Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
• Soak bamboo kabob sticks in water for 30 minutes.
• Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
• Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.

TERIYAKI BEEF KABOBS

Steps:

• Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove beef from the marinade. Discard the remaining marinade.
• Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.

TERIYAKI KABOBS

Steps:

• Mix all ingredients together and marinate the kabobs before grilling.

TERIYAKI CHICKEN KABOBS

Steps:

• 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
• 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
• 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.

TERIYAKI PORK KABOBS

Steps:

• In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. , Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

TERIYAKI SHISH KABOBS

Steps:

• For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight., On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally., In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.

TERIYAKI BEEF KABOBS

Steps:

• In a shallow dish, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Cover; refrigerate for 1 hour, turning occasionally., Drain and discard the marinade. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, green peppers and onions. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve meat and vegetables over rice if desired.

BBQ TERIYAKI PORK KABOBS

Steps:

• In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
• In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

GRILLED TERIYAKI SIRLOIN STEAK KABOBS

Steps:

• Whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. Place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove sirloin cubes from marinade, discarding marinade.
• Thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper onto skewers.
• Cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.

TERIYAKI CHICKEN KABOBS

Steps:

• Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
• Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
• To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
• Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).

TERIYAKI KABOBS

Steps:

• In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into a large resealable plastic bag; add beef and turn to coat. Seal; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
• Drain meat, discarding marinade. On metal or soaked wooden skewers, alternate meat, mushrooms, green pepper, onion and tomatoes.
• Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness.

TERYAKI KABOBS

Steps:

• Place the meat in a gallon sized plastic zippy bag. Add the sauce. Seal and shake to coat.
• Allow to marninate for 15-30 minutes. (The more time, the better).
• Skewer the meat, alternating with the veggies until all the skewers are full.
• Grill over medium-heat until meat is done to your liking.
• Serve with a salad and rice, or your favorite summer side dishes.

TUNA TERIYAKI KABOBS

Steps:

• Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish., Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes., Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling., For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.

TERIYAKI KABOBS

Steps:

• Combine first 7 ingredients for the marinade Reserve a small amount for basting Add beef or pork cubes to remaining marinade and seal, chill for 3-4 hours, turning once or twice Thread the meat, veggies and fruit on metal skewers Grill over medium charcoal for approx.
• 15 minutes, turning and basting.

TERIYAKI BEEF KABOBS

Steps:

• Mix first 5 ingredients; toss with the beef cubes.
• Cover and refrigerate at least 4 hours.
• Drain beef-save marinade.
• Thread meat, pineapple, and vegetables on skewers.
• Grill over hot coals 15 minutes, or to desired doneness.
• Heat marinade to boiling for several minutes; serve with kabobs.

EASY TERIYAKI BEEF KABOBS

Steps:

• Cut steak into 1-inch chunks.
• Combine brown sugar, soy sauce, lemon juice, oil, garlic, and ginger in a large glass or ceramic bowl. Add steak and pineapple chunks and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
• Thread steak and pineapple chunks onto metal skewers and place on the prepared sheet pan.
• Broil in the preheated oven until cooked through, turning halfway, about 15 minutes.