Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, teriyaki - beef kabobs. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Teriyaki - Beef Kabobs is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Teriyaki - Beef Kabobs is something which I’ve loved my whole life. They are fine and they look wonderful.
Everyone loves kabobs because they're fun to make, easy to grill and delicious to eat. Fire up the grill and make these sweet and savory Teriyaki Beef Kabobs with Pineapple and Peppers. Pair with a brown rice or quinoa for a scrumptious.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have teriyaki - beef kabobs using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Teriyaki - Beef Kabobs:
- Get Marinade:
- Get 1/4 cup olive oil
- Get 4 Tbs. soy sauce
- Get 1/8 cup red wine vinegar
- Get 1/4 cup Teriyaki sauce (bottle)
- Prepare 1 Tbs. lemon juice
- Make ready 2 Tbs. Worcestershire sauce
- Get 2 Tbs. honey
- Get 2 Tsp. Dijon mustard
- Prepare 1 Tbs. garlic (minced)
- Take 1 Tsp. black pepper
- Get 1 Tsp. thyme
- Get Kabobs:
- Take 1-1 1/2 lbs. beef (top blade roast), cut into 1” cubes
- Prepare 1 large bell pepper, cut into 1 inch pieces
- Take 1 medium yellow squash, sliced thick (3/4”), then halved
- Take 1 small red onion, cut into wedges (1”)
- Get 8 small plum tomatoes
- Take 4 large metal skewers (soak wooden skewers in water for at least 30 minutes)
Adds that special flavor to a meal. Remove kabobs from sauce; discard sauce. Grill over medium heat until vegetables are crisp-tender and meat has reached desired doneness. Thread beef, pineapple chunks and vegetables alternately on.
Instructions to make Teriyaki - Beef Kabobs:
- For the marinade: In a small bowl whisk together all the marinade ingredients until well blended and set aside.
- Cut the beef in cubes (3/4 - 1”) and place them in a zip-lock bag. Add the marinade to the bag. Squeeze out the air within the bag before sealing.
- Gently squeeze / massage the bag and turn upside down a few times to mix the contents. Place the bag in the refrigerator for at least 2 hours.
- Prepare the charcoal grill or preheat the gas grill on medium heat. (Partway through preheating, clean grill grates).
- After the marinating time, place the beef cubes in a large bowl. Drain off the bag and bowl marinade into a small sauté pan and reserve for later.
- Over a large plate (for drips), thread the whole tomato first, then squash, bell pepper, red onion, and beef cubes (center) onto the skewer.
- Repeat this order (without the tomato) on the same skewer and finish with a tomato on the end if you prefer. Place the skewer on a large serving plate.
- Coat the heated grill rack with oil or nonstick spray. Place the skewers on the grill over medium-high heat. Grill for about 8-10 minutes per side, total about 16-20 minutes.
- Heat the sauté pan with the marinade to slightly bubbling and then simmer for 2-3 minutes. Pour this over the rice with the kabobs on top and enjoy.
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