Teriyaki Yakitori
Tender sliced steak marinated in a sweet soy and ginger glaze, then grilled to smoky perfection—ideal for casual gatherings and lovers of savory, caramelized flavors.
Ingredients
Instructions
- Prepare marinade by mixing soy sauce, brown sugar, olive oil, grated ginger or ground ginger, and ground pepper.
- Trim the steak, slice it thinly, and marinate for 4 to 6 hours.
- Thread the marinated meat onto skewers.
- Barbecue the skewered steak for 12 to 15 minutes, turning frequently, until cooked through but not overdone.
Tips & Substitutions
For a deeper flavor, marinate the steak overnight. If you don't have round steak, flank or sirloin can be good substitutes. To add a bit of heat, consider including a pinch of red pepper flakes in the marinade. If using wooden skewers, soak them in water for 30 minutes to prevent burning. For a unique twist, try incorporating sesame oil or fresh garlic into the marinade.
Serving Suggestions
Serve the teriyaki yakitori with steamed rice or alongside a Broccoli-Mushroom Medley for a balanced meal. Fresh cucumber salad or sesame snow peas also make great sides. Drizzle extra teriyaki sauce over the top before serving, and consider garnishing with sliced green onions or sesame seeds for added flavor and presentation.
Storage & Reheating
Store any leftover yakitori in an airtight container in the refrigerator for up to 3 days. To reheat, place the skewers on a baking sheet and warm them in a preheated oven at 350°F for about 10 minutes, or until heated through. Alternatively, you can use a microwave for quick reheating, but this may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Teriyaki Yakitori contains roughly 181 calories, with 6g protein, 42g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (35% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1464mg per serving (64% 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 chicken instead of beef for this recipe?
Yes, chicken can be a great substitute! Use boneless, skinless chicken thighs or breasts, and adjust the marinating time to about 2-4 hours for optimal flavor. The cooking time may also vary, so ensure the chicken is cooked through and reaches an internal temperature of 165°F.
What can I serve with teriyaki yakitori?
Teriyaki yakitori pairs beautifully with steamed jasmine rice or a simple salad. For a complete meal, consider adding sides like stir-fried vegetables or a refreshing cucumber salad. You could also complement it with a light dipping sauce for added flavor.
How do I know when the yakitori is fully cooked?
To ensure the yakitori is cooked perfectly, look for a nice char on the outside and check the internal temperature with a meat thermometer. For beef, it should reach at least 145°F for medium-rare. If you prefer it more well-done, cook it to 160°F.
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).