How to Prepare Award-winning Teriyaki - Beef Kabobs
Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Ultimate Teriyaki - Beef Kabobs. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Teriyaki - Beef Kabobs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Teriyaki - Beef Kabobs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Teriyaki - Beef Kabobs is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can cook Teriyaki - Beef Kabobs using 19 ingredients and 7 steps. Here is how you cook it.
This version of beef kabobs does not use expensive cuts of sirloin steak, rather a top blade roast. The marinade can be modified many different ways and is used as a sauce at the end. Think color for your choice of vegetables to use.
Ingredients and spices that need to be Take to make Teriyaki - Beef Kabobs:
- Marinade:
- 1/4 cup olive oil
- 4 Tbs. soy sauce
- 1/8 cup red wine vinegar
- 1/4 cup Teriyaki sauce (bottle)
- 1 Tbs. lemon juice
- 2 Tbs. Worcestershire sauce
- 2 Tbs. honey
- 2 Tsp. Dijon mustard
- 1 Tbs. garlic (minced)
- 1 Tsp. black pepper
- 1 Tsp. thyme
- Kabobs:
- 1-1 1/2 lbs. beef (top blade roast), cut into 1” cubes
- 1 large bell pepper, cut into 1 inch pieces
- 1 medium yellow squash, sliced thick (3/4”), then halved
- 1 small red onion, cut into wedges (1”)
- 4-6 small plum tomatoes
- 4 large metal skewers (soak wooden skewers in water for at least 30 minutes)
Steps to make Teriyaki - Beef Kabobs
- For the marinade: In a small bowl whisk together all the marinade ingredients until well blended and set aside.
- Cut the beef in cubes (1”) and place them in a zip-lock bag. Add the marinade to the bag. Squeeze out the air within the bag before sealing. Place the bag in the refrigerator for at least 2 hours.
- After the marinating time, place the beef cubes in a bowl. Drain off the bag (and bowl marinade later) into a small sauté pan and set aside.
- Over a plate (for drips), thread onto skewers the tomato first, then alternate veggies with beef. Tip: add more beef towards the center of the skewer (area of higher heat). Brush the veggies with oil.
- Coat the heated grill rack with oil or nonstick spray. Place the skewers on the grill over medium-high heat. Grill for about 8-10 minutes per side, total about 16-20 minutes. Tip: start your rice dish prior to grilling.
- Heat the sauté pan with the marinade to slightly bubbling and then simmer for 2-3 minutes.
- Pour this over the kabobs and rice. Enjoy.
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