Oven Made Beef Kabobs With Homemade Teriyaki Sauce Recipes

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.

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.

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.

Steps:

• Cut steak into 1-inch chunks.
• Combine brown sugar, soy sauce, lemon juice, oil, garlic, and ginger in a large glass or ceramic bowl. Add steak and pineapple chunks and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
• Thread steak and pineapple chunks onto metal skewers and place on the prepared sheet pan.
• Broil in the preheated oven until cooked through, turning halfway, about 15 minutes.

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.