Teriyaki Shish Kabobs
Tender chunks of steak and vibrant vegetables are marinated in a sweet and savory teriyaki glaze, perfect for grilling or broiling for a flavorful summer barbecue or casual dinner.
Ingredients
Instructions
- Combine sugar, ginger, garlic powder, soy sauce, and pineapple juice; heat and stir until sugar is dissolved.
- Pour marinade over meat in a glass or stainless steel bowl.
- Cover tightly with plastic wrap and refrigerate overnight.
- For best flavor, allow to soak for 2 to 3 days.
- Alternate pieces of meat with mushrooms, pineapple chunks, onion quarters, and green pepper on skewers or long bamboo sticks.
- Barbecue or broil to desired doneness.
- Heat and thicken the marinade with cornstarch and water to use as a dipping sauce for the meat.
Tips & Substitutions
For a deeper flavor, let the meat marinate for 2 to 3 days. If you prefer a sweeter taste, consider adding a bit more sugar or using honey instead. You can substitute chuck steak with sirloin or even chicken for a lighter option. If you don't have pineapple juice, orange juice can work as a substitute, giving a unique twist to the marinade.
Serving Suggestions
Serve these Teriyaki Shish Kabobs with a side of steamed rice or a fresh salad for a complete meal. They pair beautifully with a side of grilled vegetables or even a refreshing cucumber salad. For a fun twist, serve with noodles for a unique take, similar to the flavors found in Beef Stir-Fry.
Storage & Reheating
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through, or pop them in the oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Teriyaki Shish Kabobs contains roughly 109 calories, with 7g protein, 23g carbohydrates, and 1g fat. It is an excellent source of vitamin C (217% of the Daily Value), vitamin D (118% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 874mg per serving (38% 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 a different type of meat for these kabobs?
Absolutely! While chuck steak is a great choice, you can also use chicken, pork, or shrimp. Just adjust the marinating time according to the meat you're using; chicken typically needs about 4-6 hours, while shrimp only requires about 30 minutes.
How do I know when the kabobs are done cooking?
The kabobs are done when the meat reaches your desired doneness. For beef, aim for medium-rare, about 145°F (63°C), or medium at 160°F (71°C). If using chicken, ensure it reaches an internal temperature of 165°F (74°C) to be safe to eat.
Can I make the marinade ahead of time?
Yes, you can prepare the marinade a day or two in advance. Just store it in an airtight container in the refrigerator. This can save time on the day you plan to cook. Just be sure to mix it well before adding the meat.
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).