Grilled Shish Kabob
Juicy grilled beef skewers with vibrant bell peppers, glazed in flavorful teriyaki and seasoned with spices, perfect for outdoor gatherings and fans of savory, Asian-inspired flavors.
Ingredients
Instructions
- Cut the beef into 1-inch cubes and chop the bell peppers into chunks.
- In a bowl, combine teriyaki baste and glaze, onion powder, ground ginger, chili powder, and hot pepper sauce to make the marinade.
- Thread the beef and bell peppers onto 8 metal skewers alternately.
- Preheat the grill to medium-high heat.
- Brush the skewers with the marinade and grill for about 10 minutes, turning occasionally, until the beef is cooked to desired doneness and peppers are tender.
Tips & Substitutions
For added flavor, marinate the beef for several hours or overnight. If you prefer a sweeter taste, consider using a honey teriyaki glaze instead of the Kikkoman version. You can also substitute chicken or shrimp for the beef, and use zucchini or mushrooms alongside the bell peppers for variety. Always soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Serving Suggestions
Serve these grilled shish kabobs with a side of rice or a fresh salad for a complete meal. They pair beautifully with German Dressing for a tangy contrast. Consider adding a dipping sauce, such as extra teriyaki glaze or a spicy sriracha mayo, to enhance the flavor experience. Perfect for outdoor gatherings or casual dinners.
Storage & Reheating
Store any leftover shish kabobs in an airtight container in the refrigerator for up to three days. To reheat, use a microwave for quick results or place them on a grill for a few minutes to warm through while maintaining a grilled texture. Avoid reheating more than once to preserve quality.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Shish Kabob contains roughly 706 calories, with 6g protein, 135g carbohydrates, and 18g fat. It is an excellent source of vitamin A (38% of the Daily Value), dietary fiber (31% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 784mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for shish kabobs?
Absolutely! You can substitute beef with chicken, pork, or even seafood like shrimp. Just adjust the cooking time accordingly, as different proteins have varying cooking requirements. For instance, chicken should be cooked until it reaches an internal temperature of 165°F.
What vegetables can I add to my shish kabobs?
Feel free to get creative with your vegetable choices! Besides bell peppers, consider adding onions, cherry tomatoes, zucchini, or mushrooms. Each vegetable adds its unique flavor and texture, making the dish more colorful and appealing while enhancing the overall taste.
How can I make shish kabobs ahead of time?
To prepare shish kabobs in advance, you can marinate the meat a day prior and assemble the skewers a few hours before cooking. Store the assembled skewers in the refrigerator until you're ready to grill. This allows the flavors to meld beautifully, ensuring a delicious outcome.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).