Beef Yakitori Beef Skewers Recipes

Steps:

• To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
• Cut the beef into 24 (1-inch) squares about 1/2 inch thick. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally. Cut the trimmed green onions into thirds. Soak 12 (4- to 6-inch) bamboo skewers in water for at least 1 hour.
• Preheat an outdoor grill.
• Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer. Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side. Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds. Set the plate on a warming tray to keep warm, if you wish.

Steps:

• Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
• Marinate beef in refrigerator for 24 hours.
• Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
• Thread beef slices in a zig-zag onto the skewers.
• Preheat grill for medium heat and lightly oil the grate.
• Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

Steps:

• 1. Light a grill or preheat a grill pan. In a bowl, toss the sirloin, mushrooms and scallions with the canola oil and salt. Season with salt and pepper. Thread the meat and vegetables onto 8 skewers. 2. In a bowl, combine the brown sugar with the soy sauce, miso paste, and sesame oil. Grill the skewers over high heat, turning, until the meat is nearly cooked, about 2 minutes. Brush the skewers with the glaze and grill until they are lightly charred and cooked through, 2-3 minutes longer. Transfer to plates, sprinkle with sesame seeds and serve.

Steps:

• In a glass or plastic bowl, whisk together the soy sauce, oil, water, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.
• Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.
• Preheat grill for high heat, and position grate 5 inches from coals.
• Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

Steps:

• 1. To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan.
• 2. Bring to a boil and simmer for 1 minute.
• 3. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
• 4. Cut the beef into 24 (1-inch) squares about 1/2 inch thick.
• 5. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally.
• 6. Cut the trimmed green onions into thirds. Soak 12 (4- to 6-inch) bamboo skewers in water for at least 1 hour.
• 7. Preheat an outdoor grill.
• 8. Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer.
• 9. Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side.
• 10. Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds.
• 11. Set the plate on a warming tray to keep warm, if you wish.

Steps:

• in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion.
• Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing.
• Place skewered meat in marinade, turn to coat all sides.
• Cover and refrigerate 4 hours; drain.
• Arrange on broiler pan and broil 5 to 8 inches from heating element.
• Broil 1.5 to 2 minutes; turn to broil 1 minute longer.
• Serve hot.