TERIYAKI BEEF KABOBS
This is a simple, delicious recipe!
Provided by karebear
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove beef from the marinade. Discard the remaining marinade.
- Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 19.7 g, Cholesterol 60.3 mg, Fat 12.9 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 4.5 g, Sodium 725.2 mg, Sugar 16.5 g
TERIYAKI KABOBS
It takes just seconds to stir up this delicious marinade, which flavors the beef and veggies wonderfully. Marinate the meat a few hours or overnight-whatever suits your schedule. -Candy VanderWaal, Elkhart Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt. Pour half of the marinade into a shallow bowl; add beef and turn to coat. Cover and refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade. Alternate meat, mushrooms, green pepper, onion and tomatoes on metal or soaked wood skewers. Grill, uncovered, over medium heat for 3 minutes on each side. , Baste with reserved marinade. Continue turning and basting for 8-10 minutes until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve meat and vegetables over rice if desired.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 963mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
TERIYAKI KABOBS
Provided by Food Network
Categories appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Mix all ingredients together and marinate the kabobs before grilling.
BBQ TERIYAKI PORK KABOBS
A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!
Provided by Fâché
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 16
Steps:
- In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
- In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
- Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
Nutrition Facts : Calories 297 calories, Carbohydrate 17.6 g, Cholesterol 47.6 mg, Fat 17 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 4.4 g, Sodium 867.2 mg, Sugar 8 g
TERIYAKI CHICKEN KABOBS
Delicious teriyaki chicken kabobs. Great with fried rice.
Provided by karatekidguy
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
- Soak bamboo kabob sticks in water for 30 minutes.
- Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
- Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 47.6 g, Cholesterol 48.5 mg, Fat 2.3 g, Fiber 2.2 g, Protein 23.1 g, SaturatedFat 0.6 g, Sodium 2085.9 mg, Sugar 43.8 g
TERIYAKI CHICKEN KABOBS
Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
- Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
- To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
- Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).
TERIYAKI BEEF KABOBS
Meet the Cook: Several years back, my sister-in-law brought this recipe on a family camping trip and we fixed it for an outdoor potluck. It was so delicious that I asked if I could have a copy to take with me. It's become a summer standard for us. Making this dish is a team effort...I put the ingredients together, and my husband handles the grilling. We grow four kinds of wheat and canola on our farm, and we are the parents of four children - ages 18, 17, 15 and 11. -Lisa Hector, Estevan, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a shallow dish, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Cover; refrigerate for 1 hour, turning occasionally., Drain and discard the marinade. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, green peppers and onions. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve meat and vegetables over rice if desired.
Nutrition Facts :
TERIYAKI PORK KABOBS
Use the direct grilling method to cook these colorful kabobs for fast, flavorful results. The versatile marinade also adds terrific taste to beef, chicken or turkey can be stirred up days ahead and kept in the fridge.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1 cup marinade).
Number Of Ingredients 10
Steps:
- In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. , Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.
Nutrition Facts :
GRILLED TERIYAKI SIRLOIN STEAK KABOBS
The simple best-tasting teriyaki steak kabobs that you can make by yourself at home!
Provided by Beans McBean
Categories Main Dish Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. Place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove sirloin cubes from marinade, discarding marinade.
- Thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper onto skewers.
- Cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 19.2 g, Cholesterol 49 mg, Fat 16 g, Fiber 2.2 g, Protein 23.4 g, SaturatedFat 4 g, Sodium 1253.5 mg, Sugar 11.4 g
TERIYAKI SHISH KABOBS
When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. -Suzanne Pelegrin, Ocala, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight., On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally., In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.
Nutrition Facts : Calories 306 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 1203mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 27g protein.
TERIYAKI KABOBS
This a recipe that I cut out of a magazine, I think TOH, but not sure. It has ingredients that I have on hand all the time and I love teriyaki flavored meats. This would be great served with rice or a potato dish and salad. Time to make doesn't include marinade time.
Provided by diner524
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into a large resealable plastic bag; add beef and turn to coat. Seal; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
- Drain meat, discarding marinade. On metal or soaked wooden skewers, alternate meat, mushrooms, green pepper, onion and tomatoes.
- Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness.
Nutrition Facts : Calories 238.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 68, Sodium 962.5, Carbohydrate 9.6, Fiber 1.8, Sugar 5.8, Protein 28.7
TERIYAKI KABOBS
These are great made with beef sirloin or pork tenderloin; whatever you're in the mood for. Blanching the green peppers will soften them a little, but not necessary. Grilling over charcoal is a plus.
Provided by chef blade
Categories Pork
Time 45m
Yield 4-6 kabobs, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients for the marinade Reserve a small amount for basting Add beef or pork cubes to remaining marinade and seal, chill for 3-4 hours, turning once or twice Thread the meat, veggies and fruit on metal skewers Grill over medium charcoal for approx.
- 15 minutes, turning and basting.
Nutrition Facts : Calories 1371.4, Fat 134.4, SaturatedFat 52.5, Cholesterol 168.6, Sodium 3106.2, Carbohydrate 15.8, Fiber 2.3, Sugar 8.8, Protein 20.6
TERIYAKI CHICKEN KABOBS
Steps:
- 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
- 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
- 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.
GRILLED TERIYAKI PORK KABOBS
"Soy sauce, garlic and ginger add Asian flavor to this quick dish and help to make it delicious without a lot of added fat. More flavor and less fat is something I strive for in my cooking, and this recipe is a favorite." Edie DeSpain - Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine cornstarch and brown sugar. Stir in the broth, soy sauce, garlic and ginger until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm., On eight metal or soaked wooden skewers, alternately thread the pork, mushrooms and onion. Grill, covered, over medium heat for 10-15 minutes or until meat is no longer pink, basting frequently with remaining sauce and turning once., Place a tomato on the end of each kabob. Grill 1-2 minutes longer or until tomatoes are heated through, turning occasionally. Serve with reserved sauce and rice if desired.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 539mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
TERIYAKI PORK KABOBS
I was browsing for something light and came upon this great recipe on the internet. I switch out the vegetables for ones my family prefers and we don't like pineapples but otherwise we follow the recipe precisely (doubling it as our appetites require) and everyone is pleased!
Provided by Bake Em N Take Em
Categories Lunch/Snacks
Time 3h15m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- FLAVOR THE MEAT: In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
- CREATE SAUCE TOPPING: In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
- COOKING PREP: Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
- COOKING: Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
- Serve.
GRILLED TERIYAKI CHICKEN KABOBS
Grilled teriyaki chicken kabobs with veggies provides a quick, easy, delicious meal, perfect for long summer evenings.
Provided by jmiss
Time 8h50m
Yield 6
Number Of Ingredients 22
Steps:
- Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
- Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
- Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
- Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
- Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 24.1 g, Cholesterol 48.5 mg, Fat 17.6 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 2.7 g, Sodium 1252.8 mg, Sugar 17.6 g
TERIYAKI BEEF KABOBS
The meat is so tender and juicy and has an excellent flavor. The cook time was right on for medium steak, IMHO. Revised just a little from the original TOF recipe. I did however, double the marinade, not in the recipe but when I made it, to make sure I got good coverage of the meat. The original only marinaded the meat for 1 hour, but I did it overnight and I think that make a big difference. Prep time does not include the time it takes to marinade.
Provided by Nimz_
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a resealable plastic bag or shallow glass container, combine the first five ingredients and mix well.
- Reserve 1/2 cup for basting and refrigerate. (If you didn't double the sauce reserve 1/4 cup).
- Add beef to remaining marinade.
- Turn to coat.
- Seal bag or cover container.
- Refrigerate overnight, turning occasionally.
- Drain and discard the marinade.
- On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, peppers and onions.
- Grill, uncovered, over medium heat for 3 minutes on each side.
- Baste with reserved marinade.
- Continue turning and basting for 8-10 minutes or until meat reaches desired doneness.
- Serve meat and vegetables over rice if desired.
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