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Teriyaki Beef Kabobs

Featured in the Honolulu Star-Advertiser on July 25, 2012.



Teriyaki Beef Kabobs

  • 1/2 cup soy sauce
  • 1 tablespoon vegetable or canola oil
  • 2 tablespoons sugar
  • 1 teaspoon ginger root, peeled and minced
  • 1 clove garlic, peeled and crushed
  • 2 pounds sirloin steak, cut into 1-inch cubes
  • 18 white button mushrooms
  • 18 cherry tomatoes
  • 1 can (8.25-ounces) pineapple chunks, drained
  • 1 green pepper, seeded and cubed
  • 1 package wooden skewers, soaked in warm water for 15 minutes


In a mixing bowl, combine soy sauce, oil, sugar, ginger and garlic. Add sirloin and marinate covered in the refrigerator for 1/2 hour. Put meat, mushrooms, tomatoes, pineapple chunks and green pepper pieces alternately on skewers. Place skewers on hot grill. Turn kabobs every 3 minutes until cooked through (about 10 minutes). Makes 18 kabobs or 6 servings.

Approximate Nutrient Analysis per serving(based on 6 servings and pineapple chucks canned in juice):
300 calories, 10 g fat, 3 g saturated fat, 90 mg cholesterol, greater than 1300 mg sodium, 15 g carbohydrate, 2 g fiber, 11 g sugar, 37 g protein

Approximate Nutrient Analysis per kabob(based on pineapple chucks canned in juice):
100 calories, 3.5 g fat, 1 g saturated fat, 30 mg cholesterol, 450 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g sugar, 12 g protein


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