Beef Teriyaki Kebabs

by Shawnda on May 22, 2009

in Beef,Pineapple

Beef Teriyaki Kebabs

Back in my single days, I attended a large bible study class at a local mega-church. We met twice a week – once for business and once for play. Most of our play revolved around eating. Actually, I think all of our play revolved around eating. The more things change…

Once, we threw a large themed potluck with the assignment: Bring a dish that starts with the first letter of your last name. Damn. Could Mom and Dad have made this any more difficult on me? I could only think of two items that started with “K.” Ketchup and Kebabs. Since I didn’t think I could get away with bringing a bottle of Heinz, I settled on Kebabs :)

Beef Teriyaki Kebabs

My Strawberry Shortcake Kebabs were nothing special, for sure – last-minute store-bought angel food cake cut into cubes approximately the same size of the hulled strawberries, all threaded onto small skewers and served with a bowl of sweetened, vanilla-scented whipped cream. People loved the interpretation and I won “Best Dish.” I think it’s because people love any food that you can put on a stick – I sure do :)

Beef Teriyaki Kebabs

I’ve been sitting on this recipe (with its original salmon interpretation) for weeks but never could work up the urge to pull the trigger when it came time to make dinner. Again, nothing revolutionary here but it doesn’t have to be revolutionary to be tasty. It’s basic and comes together quickly. My husband, eager to break in our new grill, handled Executive Chef duties. He did a great job and we both enjoyed dinner. These kebabs will go into rotation.

Beef Teriyaki Kebabs

Beef Teriyaki Kebabs
1 lb flank steak, cut into 1″ cubes
1/2 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tbsp dark brown sugar
2 Tbsp grated fresh ginger
2 Tbsp minced garlic
1/4 cup chopped green onion
1 tsp vegetable oil
1 tsp sesame oil
1/2 tsp red pepper flakes
18 grape tomatoes
3 large green onions, cut into 1″ sections
1 lb fresh pineapple, cut into 1″ cubes

Place the beef in a large ziploc bag. Whisk the soy sauce, vinegar, brown sugar, ginger, garlic, green onion, oils, and red pepper flakes in a small bowl. Add to the bag, massage to distribute, and refrigerate until ready to assemble.

Soak 6 wooden skewers in water for 20 minutes. Alternately thread the beef cubes, pineapple cubes, tomatoes, and green onions on each skewer. Cover with plastic wrap and let come to room temperature. Pour the marinade into a small sauce pan and boil for 10 minutes, until reduced and thicker. Transfer to a bowl.

Heat the grill to medium heat. Grill the kebabs over direct heat for approximately 5 minutes on each side. Baste often with the glaze. Remove from the grill. Serve over brown rice with additional glaze spooned over the skewers.

Yields: 6 kebabs
Adapted from Simply Recipes

Originally uploaded by Confections of a Foodie Bride.


{ 12 comments… read them below or add one }

1 Erin May 22, 2009 at 9:22 pm

These look delicious! We love kabobs and have them all the time. I will definitely have to try this out!


2 Melissa May 22, 2009 at 9:45 pm

So yummy! You know, I’ve never made kebabs. I’m going to have to try it one of these days! Just in time for summer.


3 Annie May 23, 2009 at 5:38 am

I was totally thinking after my last post about the pork tenderloin kebabs that I should put pineapple on the actual kebabs themselves. Now you have inspired me – I definitely will try that! (By the way, these look awesome.)


4 Brooke - in Oregon May 23, 2009 at 7:21 am

Yummm This sounds like one I can do! lol The Strawberry kebabs sounds like a great end to a fun meal. :)

I have a question for you, (and it is probably stupid) after the marinade sits on raw meat boiling must be enough to make it safe, or do you make a separate batch?

I think this will be our next weekend fun meal with the granddaughter! Thanks :)


5 foodiebride May 23, 2009 at 7:28 am

Hi Brooke, You’re right. I boiled the marinade for 10 minutes at full boil to make it safe to use. You could divide the marinade in half before adding it to the meat and avoid the boiling step all together!


6 Kerstin May 23, 2009 at 8:07 pm

They look so colorful and delicious with that yummy marinade! My hubby is in charge of kebabs and always has puts on too much meat proportionally to the veggies/fruit. I’m going to show him your pictures :)


7 Sylvie May 24, 2009 at 1:47 am

They sound lovely. I like like fruit in savoury dishes, so will have to definitely give these a go.


8 oneshotbeyond May 24, 2009 at 1:48 pm

perfect for this holiday weekend-they sound great and look beautiful!


9 ruhama May 26, 2009 at 10:53 am

What a great idea! I shared this with my Bible study group. :)


10 Erin May 28, 2009 at 10:20 am

Mhmm! What kind of grill pan do you use? It looks wonderful! Mine always smokes and sets the alarm off. Totally NOT my idea of a fun dinner party :/


11 foodiebride May 28, 2009 at 8:51 pm

Hi Erin, we have a Weber 200 outdoor grill. I set off smoke alarms just making bacon – no way would I try kebabs indoors :)


12 Marla July 4, 2011 at 8:18 am

Can I come to your house for the 4th? These kebabs look great.
t is kebab week at Get Grillin’. Cookin’ Canuck & I would love it if you linked up this recipe & any other kebabs you might have :)


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