teriyaki beef skewers recipe

Written ByJenny Smyth Posted on
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The Best teriyaki beef skewers recipe

I love teriyaki beef skewers because they are a delicious and easy meal to make. My family enjoys them just as much as I do, and we often have them on special occasions or just as a quick dinner. The dish originated in Japan, where it’s known as ‘yakitori,’ and it’s made by grilling small pieces of meat on skewers.

The key to making good teriyaki beef skewers is to marinate the meat in a sweet and savory sauce before grilling it. This helps to lock in the flavors and gives the meat a nice caramelized crust. I like to use a combination of beef and vegetables, such as bell peppers and onions, for added flavor and texture.

To make the skewers, I simply thread the marinated meat and vegetables onto skewers and grill them until they’re cooked through. It’s a simple but flavorful meal that’s perfect for any occasion. My kids love helping me make the skewers, and they’re always excited to see what kind of combinations we come up with.

We’ve even started having teriyaki beef skewer nights, where we’ll make a big batch of them and serve them with all sorts of sides. It’s become a fun family tradition that we all look forward to. In addition to being delicious, teriyaki beef skewers are also relatively healthy, especially if you use lean cuts of meat and plenty of vegetables.

The marinade is also packed with antioxidants and other nutrients that help to keep us feeling full and satisfied after dinner.

Teriyaki Beef Skewers

4.8 from 652 votes

Tender beef skewers marinated in a sweet and savory homemade teriyaki sauce, then grilled to perfection. These skewers are perfect for a quick weeknight dinner or a summer barbecue, offering a delightful balance of flavors.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Teriyaki Marinade

1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Skewers

1.5 pounds sirloin steak, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
8 bamboo skewers, soaked in water for 30 minutes

👨‍🍳Directions

1In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic.
2Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 2 minutes.
3Reduce heat to low and whisk in the cornstarch slurry.
4Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 minute.
5Remove from heat and let cool completely.
6Place the beef cubes in a large bowl and pour half of the cooled teriyaki sauce over them.
7Toss to coat evenly.
8Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
9Thread the marinated beef, bell peppers, and red onion onto the soaked skewers, alternating ingredients.
10Leave a small gap between pieces for even cooking.
11Preheat a grill or grill pan to medium-high heat, around 400°F.
12Lightly oil the grates to prevent sticking.
13Grill the skewers for 3 to 4 minutes per side for medium-rare, or until the beef is browned and slightly charred on the edges and reaches an internal temperature of 135°F.
14Use the reserved teriyaki sauce to baste the skewers during the last minute of cooking on each side.
15Remove the skewers from the grill and let them rest for 2 minutes.
16Serve immediately, drizzled with any remaining sauce if desired.

🔧Equipment

Mixing bowl
Whisk
Small saucepan
Grill or grill pan
Tongs
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 22g🥦Dietary Fiber: 2g🍬Sugars: 14g🥩Protein: 35g

📝Notes

For a gluten-free version, use tamari instead of soy sauce. If you don’t have mirin or sake, you can substitute with dry sherry or a splash of rice vinegar mixed with a pinch of sugar.

Watch Video Of How Teriyaki Beef Skewers Works

These teriyaki beef skewers are a staple in my kitchen because they are easy to make and always please a crowd. You can store leftovers in an airtight container in the fridge for up to three days.

To reheat, just warm them in a skillet over medium heat or pop them in the oven at 350 degrees for about 5 minutes. They also work great for meal prep since you can grill a big batch and use them in salads or wraps later.

For serving, I like to add a sprinkle of sesame seeds and sliced green onions on top. These skewers are perfect for family dinners, game day parties, or any casual get together.

❓ Frequently Asked Questions About Teriyaki Beef Skewers

Q: What is the difference between teriyaki beef skewers and regular beef skewers?

A: Teriyaki beef skewers are made by marinating the meat in a sweet and savory sauce before grilling it, which gives them a unique flavor that’s both sweet and savory. Regular beef skewers, on the other hand, are often made with just salt, pepper, and maybe some garlic powder or paprika.

Q: Can I use chicken or pork instead of beef for this recipe?

A: Yes, you can definitely use chicken or pork instead of beef for this recipe. Chicken works particularly well because it’s leaner than beef and has a milder flavor that pairs well with the sweet and savory sauce. Pork is also a good option because it’s relatively easy to cook through quickly on the grill.

Q: How long should I marinate the meat before grilling it?

A: You should marinate the meat for at least 30 minutes before grilling it, but ideally 2-3 hours if you have time. This allows the flavors from the marinade to penetrate deep into the meat, giving it a rich and complex flavor that’s hard to beat.

Q: Can I make this recipe in advance?

A: Yes, you can definitely make this recipe in advance by preparing the marinade ahead of time and then assembling all of the ingredients before grilling them. Just be sure to store any leftover ingredients in separate containers so they don’t get soggy or develop off-flavors over time.

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