Fire up your grill and enjoy these terrific Asian inspired Beef Teriyaki Kabobs. The sweet and salty marinade pairs perfectly with beef and makes the most irresistible kabobs.
As a bonus, they provide the necessary protein that’s imperative for a healthy lifestyle. And the flavors are outrageously delicious! A must make summer entree.
Beef Teriyaki Kabobs
It’s no secret that my family loves beef. They are carnivores through and through. Steaks are a given for birthday celebrations, a rib roast dons our Christmas table and we grill burgers nearly every weekend throughout the summer. I love marinating beef to shake it up a bit and these beef teriyaki kabobs are easy and impressive.
Tips for Making Beef Kabobs
A marinade is beneficial in two ways. First, the acids in the marinade mixture will tenderize your beef. But it also imparts a magnificent flavor. Through the process of osmosis, given enough time, the salty liquid will work its way into the meat.
- Beef can be marinated overnight. More tender proteins like seafood will break down if immersed in a marinade overnight, but beef can definitely handle it. If you forget to start the process the night before, 6-8 hours will definitely allow for delicious flavor development.
- I like using a gallon ziploc bag when to marinate. Seal tightly, then flip every couple hours to make sure each piece of beef is well exposed to the marinade.
- I also mix my marinade in the bag. I’ll insert it into a 4 cup Pyrex measuring cup to stabilize it, then pour in the ingredients, seal and agitate to mix, open and add the cubed beef.
- Watch your cooking time as over cooking will make your beef less tender. We prefer our beef kabobs medium rare, but if you want them well done, that’s your prerogative.
- PRO-Tip: The vegetables often take longer than the beef to cook. It’s a better idea to skewer the vegetables separately so they can stay on the grill a little longer. I did not do this because they make a prettier presentation interspersed among the meat. But I would definitely do this if I was serving to company. I prefer mushrooms and zucchini fully cooked!
- I do like keeping the onion with the beef so add another element of flavor as they cook together.
- I mixed up a marinade the night before, poured most of it in a zip top bag along with some cubed beef tenderloin to marinate. The next day I chopped my favorite vegetables and drenched them in the remaining marinade. When dinner time rolled around, we fired up the grill, skewered the teriyaki kabobs and let the charcoal work its magic.
Let me tell you, this was one delicious way to incorporate good quality protein into my diet. Plus there’s the bonus of having both your meat and vegetables in one recipe!!
Incorporating Beef into a Healthy Diet
If you need to lose some weight, improve your metabolism or just age beautifully, research suggests that adding quality, protein-rich foods can help. Why not challenge yourself to 30 days of eating protein at every meal and see if you feel the difference? I bet you will. Protein rich meals satisfy you longer as they take longer to digest, so you won’t be hungry an hour after you eat.
Protein also provides essential amino acids needed for cell repair and reproduction. To start, I recommend joining the Beef Checkoff’s 30 Day Challenge to receive daily emails, goals, tips and inspiration. Just click on the link below and get started! And don’t forget to add these fabulous beef teriyaki kabobs to your menu rotation!
The Beef Checkoff has some terrific tools to help with this 30 Day Protein Challenge plus we’ve started a Protein Packed Pinterest board for recipe ideas:
Protein is Imperative for a Healthy Diet
I’ve been making a concerted effort to add protein to every meal for the last month or two. My thyroid conked out last fall; and when I complained to my endocrinologist about my post prandial drowsiness, he sent me home with a blood glucose monitor. I had already figured my blood sugar was taking a nosedive when I ate too many carbs, but little did I know that it was peaking at an elevated level. Well, after lots of testing, my labs looked good, so I’m not diabetic nor even pre-diabetic, but I do need to watch my diet.
Before I had my test results, I was a nervous Nelly and googled what I’d need to do if pre-diabetic. First up, lose weight. Uh, no way. This Skinny Chick would disappear. Exercise more. I run, practice power yoga, can do push-ups. No, thank you to more. So what was left was tweaking my diet. And what do you know, incorporating more protein into my meals worked. It was key to improving my quality of life, lessening the fog which enveloped my brain after meals, and keeping me satisfied after a meal.
More Protein Rich Beef Recipes:
Start your day deliciously:
- Beef and Cheddar Quiche by Cindy’s Recipes and Writings
- Beef Migas by Shockingly Delicious
- Chicken Fried Steak and Eggs by Bobbi’s Kozy Kitchen
- Mexican Shredded Beef Breakfast Burritos by Magnolia Days
- Philly Cheesesteak Breakfast Wrap by Family Foodie
- Beef Crostini with Blue Cheese Spread by That Skinny Chick Can Bake
Power up at lunch:
- Philly Cheesesteak Sandwiches by Serena Bakes Simply From Scratch
- Shaking Beef Cobb Salad by Nosh My Way
- Taco Pasta Salad by Alida’s Kitchen
- Homemade Beef Barley Soup from That Skinny Chick Can Bake
Make a fantastically satisfying Sunday Supper:
- Bacon Cheeseburger Quinoa Skillet by Cupcakes & Kale Chips
- Instant Pot French Dip Sandwiches by That Skinny Chick Can Bake
- Instant Pot Short Ribs by That Skinny Chick Can Bake
- Pan Seared Steak with Garlic Butter by Life Tastes Good
- Spinach Stuffed Steak Pinwheels by The Dinner-Mom
Beef, It’s What’s for Dinner!
Make sure to follow The Beef Checkoff’s social media sites for more recipes and inspiration:
Beef Teriyaki Kabobs
Inspired from the Winners cookbook
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Entree, Beef
- Method: Grilled
- Cuisine: Asian, American
- 1/2 cup soy sauce
- 1 cup sherry
- 1/2 cup honey
- 5 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 1/4 cup sesame oil
- 1/2 cup sliced scallions
- 1/4 teaspoon cayenne pepper
- 1 tablespoon red wine vinegar
- 3 lbs beef tenderloin, cut into cubes
- fresh mushrooms
- zucchini, sliced
- 2 red bell peppers, cut into large pieces
- Large red onion, cut into wedges
- Combine all sauce ingredients in a gallon ziplock bag. Mix together well. Remove about a cup of marinade to a second ziplock bag. Marinate beef in first ziplock one hour at room temperature or overnight in the refrigerator. Do the same with the vegetables with the smaller amount of marinade.
- Spear meat on skewers. Spear veggies on separate skewers. Grill to desired doneness.
Total time does not include marinating time.
Feel free to use the vegetables of your choice.
Disclosure: This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.