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Teriyaki Steak Kabobs

Teriyaki Steak Kabobs

  • 2 lbs. sirloin steak
  • 1/2 cup soy sauce
  • 1 garlic clove, minced
  • 1/2 tsp. ginger
  • 1/4 cup finely chopped onion
  • 1/4 cup water
  • 12 button mushrooms
  • 1 large green bell pepper - seeded, rinsed and cut in 1" to 1-1/2" chunks
  • pineapple chunks - fresh or canned
  • melted butter

Preparation -
Cut the steak into 1" to 1-1/2" cubes. Place the steak cubes in a reclosable plastic storage bag. Whisk together the soy sauce, garlic, ginger, chopped onion and water. Pour the mixture over the steak cubes. Seal the bag and refrigerate for at least 3 hours, turning the bag over a few times. When ready to grill, drain and discard the marinade. Thread the steak cubes onto skewers, alternately with the mushrooms, green pepper and pineapple. Grill over medium hot coals for 10 to 12 minutes, turning and brushing occasionally with butter.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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