KABOBS
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
- Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
TERIYAKI SHISH KABOBS
When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. -Suzanne Pelegrin, Ocala, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 306 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 1203mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 27g protein.
TERIYAKI KABOBS
Provided by Food Network
Categories appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Mix all ingredients together and marinate the kabobs before grilling.
TERIYAKI CHICKEN KABOBS
Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
- Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
- To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
- Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).
TERIYAKI KABOBS
It takes just seconds to stir up this delicious marinade, which flavors the beef and veggies wonderfully. Marinate the meat a few hours or overnight-whatever suits your schedule. -Candy VanderWaal, Elkhart Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt. Pour half of the marinade into a shallow bowl; add beef and turn to coat. Cover and refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade. Alternate meat, mushrooms, green pepper, onion and tomatoes on metal or soaked wood skewers. Grill, uncovered, over medium heat for 3 minutes on each side. , Baste with reserved marinade. Continue turning and basting for 8-10 minutes 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.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 963mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
TERIYAKI CHICKEN KABOBS
Steps:
- 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
- 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
- 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.
TERIYAKI BEEF KABOBS
This is a simple, delicious recipe!
Provided by karebear
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 19.7 g, Cholesterol 60.3 mg, Fat 12.9 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 4.5 g, Sodium 725.2 mg, Sugar 16.5 g
BBQ TERIYAKI PORK KABOBS
A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!
Provided by Fâché
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 16
Steps:
- In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
- In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
- Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
Nutrition Facts : Calories 297 calories, Carbohydrate 17.6 g, Cholesterol 47.6 mg, Fat 17 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 4.4 g, Sodium 867.2 mg, Sugar 8 g
TERIYAKI KABOBS
This a recipe that I cut out of a magazine, I think TOH, but not sure. It has ingredients that I have on hand all the time and I love teriyaki flavored meats. This would be great served with rice or a potato dish and salad. Time to make doesn't include marinade time.
Provided by diner524
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into a large resealable plastic bag; add beef and turn to coat. Seal; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
- Drain meat, discarding marinade. On metal or soaked wooden skewers, alternate meat, mushrooms, green pepper, onion and tomatoes.
- 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.
Nutrition Facts : Calories 238.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 68, Sodium 962.5, Carbohydrate 9.6, Fiber 1.8, Sugar 5.8, Protein 28.7
SHRIMP TERIYAKI KABOBS
You can add bell pepper or onion to these kabobs. I served them at a party so I used the 21-25 count shrimp and they were devoured. Can be an appetizer or a main dish, depending on your presentation.
Provided by riffraff
Categories Egg Free
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks.
- Add shrimp and toss to coat.
- I let them set in the fridge all day till I was ready to skewer them to grill.
- Be sure and soak your skewers if you are using wood!
- Place a pineapple chuck in the curve of each shrimp and place on a skewer, going through the "head" of the shrimp, the pineapple and then the "tail".
- I was able to get about 4 on each skewer.
- Grill about 2-3 minutes on each side or until shrimp is pink.
- You can baste with the marinade if you want but I did not.
- You can also broil this if you don't have a grill.
- I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.
TERIYAKI FISH KABOBS
The sesame oil adds a subtle flavor to this easy 30 minute dish! Chicken can be used instead of fish. This recipe is popular in California, Asia, Australia and parts of Europe!
Provided by Sharon123
Categories Halibut
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut fish, red or green pepper, and onions into 1 inch pieces.
- Alternately thread fish, red or green pepper,onions, and pineapple chunks, if using, onto 4 large skewers; set aside.
- Prepare Rice a Roni mix as package directs.
- While rice is simmering, combine soy sauce, sherry, oil and garlic.
- Brush kabobs with soy sauce mixture.
- Grill over medium coals 14 minutes or broil 5 to 6 inches from heat 10 minutes, or until seafood is opaque, turning once and brushing with remaining soy sauce mixture.
- Serve rice topped with kabobs.
- Enjoy!
BEEF TERIYAKI SHISH KABOBS
Make and share this Beef Teriyaki Shish Kabobs recipe from Food.com.
Provided by Chef LL
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- whisk ingredients together and marinate beef for 1 hour. put on skewers and grill on the barbeque to desired temperature.
Nutrition Facts : Calories 353.4, Fat 12.8, SaturatedFat 5.3, Cholesterol 62, Sodium 923.9, Carbohydrate 15, Fiber 0.8, Sugar 9.6, Protein 34.2
EASY TERIYAKI BEEF KABOBS
Super easy teriyaki beef kabobs, just serve with rice or salad for an instant meal.
Provided by Dawnsigkap
Time 4h35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 15.7 g, Cholesterol 57 mg, Fat 9.9 g, Fiber 0.2 g, Protein 21.3 g, SaturatedFat 2.9 g, Sodium 946.2 mg, Sugar 13.9 g
TERIYAKI SHISH KABOB
Steps:
- Cut meat into 1 1/2 inch cubes. In medium bowl combine soy sauce, water, sugar, sherry, ginger, garlic, and pepper, stirring until well mixed. Add meat and refrigerate for 3 to 4 hours. Prepare grill. Quarter pepper then slice each quarter into thirds (12 pieces total). Cut onion into 12 pieces. Drain meat. On each skewer place a mushroom, pepper, onion, meat (repeat two more times). Arrange skewers on prepared grill. Cook 6 minutes. Flip to other side and cook additional 6 minutes or until desired doneness.
TERIYAKI CHICKEN KABOBS
Delicious teriyaki chicken kabobs. Great with fried rice.
Provided by karatekidguy
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
- Soak bamboo kabob sticks in water for 30 minutes.
- Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
- Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 47.6 g, Cholesterol 48.5 mg, Fat 2.3 g, Fiber 2.2 g, Protein 23.1 g, SaturatedFat 0.6 g, Sodium 2085.9 mg, Sugar 43.8 g
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