Teriyaki Kabobs


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A great recipe for kabobs. This includes grilling up some fresh mushrooms, green peppers, onions and cherry tomatoes.

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  • 1/3 C. soy sauce
  • 2 Tbs. vegetable oil
  • 1 Tbs. brown sugar
  • 1 garlic clove - minced
  • 1 tsp. ground ginger
  • 1 tsp. seasoned salt
  • 1 1/2 lbs. boneless sirloin steak, cut into 1 1/4-inch cubes
  • 12 whole mushrooms
  • 1 large green pepper, cut into 1 1/2-inch pieces
  • 1 large onion, cut into wedges
  • 12 cherry tomatoes

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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 or shallow glass container; add beef and turn to coat. Seal or cover; refrigerate for 4 to 8 hours, turning occasionally. Cover and refrigerate remaining marinade. Drain meat; discard marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper, onion and cherry tomatoes; leaving 1/4 inch between each. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8 to 10 minutes or until meat reaches desired doneness. Serve meat and vegetables over rice if desired.

Yield: 6 Servings. 

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