Teriyaki Beef Kabobs

This version of beef kabobs is one of my favorites, combining the sweet and savory flavors of teriyaki sauce with the caramelized char from the grill. Then it's paired with bright bell peppers and red onion for a delicious meal that goes with any sides you throw at it!

The other thing I love about this meal is that you have lots of options. If you have extra time, make homemade teriyaki sauce. In a rush? Use a bottle from the store. Use whatever veggies you have in the fridge. This recipe is very versatile!

Get to grilling with these delicious kebab recipes: Hawaiian Chicken Kabobs and Chicken Lime Chicken Kabobs!

What beef is best for making kabobs?

There are a few different options when you are making kabobs, but you want to make sure to choose something that will be nice and tender when it is grilled. Here are the three cuts I recommend:

• Top sirloin steak: This is the most affordable option out there. It's lean, tender, and a great option for kabobs. Make sure to buy a thicker piece. Thinner pieces won't cook evenly since they can't be cut into even cubes.
• New York strip: A bit more expensive than top sirloin but with more flavor and usually more tender. You will have to trim some of the excess fat off the steak.
• Tenderloin: Tenderloin, which is where the filet comes from, is the most tender option but also the most expensive.
• Steak tips: In some areas of the country, you can also buy steak tips from the butcher, which is a great option as well.

How to make healthier homemade teriyaki sauce?

There are two options for making these teriyaki beef kabobs. The first is to make your own homemade teriyaki sauce. The version below uses pineapple juice as a sweetener to reduce the sugar and uses low-sodium soy sauce. You can also use a store-bought teriyaki sauce. Look for one with lower sugar and natural ingredients if possible. This homemade sauce can be made in advance and stored in the fridge.

• 1/3 cup pineapple juice
• 1/3 cup reduced-sodium soy sauce
• 3 tbsp. water
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice wine vinegar
• 1 clove garlic, minced
• 1 tsp. fresh ginger, minced
• 1/4 tsp. pepper
• 2 tsp. cornstarch

Directions: Add everything to a small saucepan and whisk together. Bring to a boil and stir well to make sure honey dissolves into the sauce. Turn heat down to medium and cook for about 5 minutes, stirring often, until the sauce is thick and coats a spoon nicely. Taste and season if needed. Make sure to watch the sauce since it can burn quickly.

Can these be made in the oven?

These beef kabobs can also be cooked under the broiler in the oven. Start by preheating the broiler. Then, cook the kabobs for 3-5 minutes per side until the beef is cooked to your liking. Let the kabobs rest for 3-5 minutes before serving.

Can I grill these on an indoor grill or grill pan?

Yes, an indoor grill or stovetop grill pan works well. Make sure it's preheated and lightly oiled. You may need to work in batches, depending on the size.

Recipe Ideas and Tips

There are lots of ways to switch up these kabobs to put your own personal touch on the recipe. Here are some to consider:

• Add pineapple: Add an element of sweetness and thread some pineapple right onto the skewers alongside the beef.
• Add veggies: Add mushrooms, zucchini, or yellow squash to sneak in some extra vegetables.
• Add potatoes: Parboil baby potatoes and add them to the skewers for a side dish built right in.
• Make them spicy: Make these spicy with some Sriracha in the teriyaki sauce.
• Sauce swap: Switch out teriyaki sauce for barbecue sauce or another marinade to create a different flavor.
• Protein swap: If you aren't feeling like steak, make these with chicken breast, chicken thighs, pork, or tofu.
• Skewers: If you are using wooden skewers, make sure to soak them in water for at least 10 minutes before threading the beef and veggies. If they are dry, they will burn.
• Size matters: Make sure all the beef and veggie pieces are the same size so they cook evenly on the grill.
• High-heat: You want to grill over direct high heat so that the outsides of the meat and veggies get super charred and caramelized.

What to serve with beef kabobs?

Since you are most likely cooking these on the grill, it makes sense to also cook the side dish on the grill as well. Easy options include corn on the cob or a no-cook side dish, or you can make something like a green salad or coleslaw. Here are some other ideas:

• Grilled Potatoes or Grilled Sweet Potatoes: These crispy-on-the-outside, fluffy-on-the-inside potatoes are a hearty side for these kebabs.
• Easy Grilled Carrots: Sweet, tender carrots get a smoky char on the grill that complements the caramelized edges of teriyaki beef.
• Grilled Cabbage: Cabbage gets soft and a little smoky on the grill, which helps balance the richness of the beef and adds a satisfying crunch.
• Asian Kale Apple Slaw: This slaw is bright, tangy, and crunchy, with just enough sweetness and bite to cut through the bold flavors of the kabobs.
• Pineapple Coconut Coleslaw: This slaw is light, crisp, and a little sweet, which makes it a great refreshing side to go with the bold flavors of the kabobs.
• Grilled pineapple: The sweet, caramelized pineapple is the perfect accompaniment to the savory teriyaki!
• Rice: Add the beef kebabs to a bed of Easy Sushi Rice or Healthy Fried Rice and some Vegetable Egg Rolls on the side for an Asian-inspired takeout meal.

Storage, Reheating, and Leftovers

• Fridge: Store leftover kabobs in an airtight container in the fridge for up to 3–4 days.
• Freezer: Cooked kabobs can be frozen, but the texture of the veggies might soften a bit. Store in a freezer-safe container and use within 1–2 months.
• Reheating: Reheat the veggies and beef in a skillet over medium heat.
• Leftovers: Serve leftovers over these teriyaki brown rice vegetable bowls or slice the beef and veggies off the skewers and toss them into a quick beef stir-fry with rice or noodles.