A great recipe for kabobs. This includes grilling up some fresh mushrooms, green peppers, onions and cherry tomatoes.
How To Make Teriyaki Kabobs
- 1/3 cup soy sauce
- 2 tbsp vegetable oil
- 1 tbsp 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
- In a bowl, combine the soy sauce, oil, brown sugar, garlic, ginger, and salt. Make sure to mix well.
- Pour half of the marinade into a large resealable plastic bag or shallow glass container. Then add in the steak and turn it for even coating.
- Seal or cover the container and refrigerate it for 4 to 8 hours. Set aside the unused marinade.
- Drain the meat and discard the marinade. Grill the meat over medium heat for 3 minutes on each side. Rotate it together with the mushrooms, green pepper, onion, and cherry tomatoes using metal or soaked bamboo skewers, making sure to leave a 1/4 inch distance between them. Then baste the meat with the reserved marinade.
- Continue turning and basting for 8 to 10 minutes or until the meat is cooked enough to your taste. Serve it with vegetables and rice if desired. Enjoy!
How To Make Teriyaki Kabobs
Ingredients
- 1/3 cup soy sauce
- 2 tbsp vegetable oil
- 1 tbsp 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
Instructions
-
In a bowl, combine the soy sauce, oil, brown sugar, garlic, ginger, and salt. Make sure to mix well.
-
Pour half of the marinade into a large resealable plastic bag or shallow glass container. Then add in the steak and turn it for even coating.Â
-
Seal or cover the container and refrigerate it for 4 to 8 hours. Set aside the unused marinade.
-
Drain the meat and discard the marinade. Grill the meat over medium heat for 3 minutes on each side. Rotate it together with the mushrooms, green pepper, onion, and cherry tomatoes using metal or soaked bamboo skewers, making sure to leave a 1/4 inch distance between them. Then baste the meat with the reserved marinade.
-
Continue turning and basting for 8 to 10 minutes or until the meat is cooked enough to your taste. Serve it with vegetables and rice if desired. Enjoy!
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