Teriyaki Beef Kabobs (perfect dinner!) – Slim kitchen

This version of beef kabobs is one of my favorites, combining the sweetness and saltiness of teriyaki sauce with the caramel charcoal from the grill. Then, it pairs with bright bells and red onions for delicious meals with any side you throw!

Another thing I love about this meal is that you have a lot of options. If you have extra time, make your homemade teriyaki sauce. hurry? Use bottles from the store. Use any vegetables in the refrigerator. This recipe is very versatile!

Grill with these delicious barbecue cake recipes: Hawaiian Chicken Grill & Chicken Lemon Chicken Kabobs!

What beef is best for making kabobs?

There are several different options when you make kabobs, but you want to make sure you choose something that is both good and tender when baking. Here are the three cuts I suggest:

• Top beef lo steak: This is the most affordable option there. It is thin, gentle and is a great choice for kabobs. Make sure to buy thicker pieces. Thin pieces won’t cook evenly because they can’t even cut into cubes.
• New York Strip: It is a bit more expensive than the top-level racing forest, but has a higher flavor and is usually tender. You will have to trim some excess fat from the steak.
• Tenderloin: Filet’s spine is the tenderest option, but also the most expensive option.
• Steak tips: In some parts of the country, you can also buy steak tips from butchers, which is also a good choice.

How to make healthier homemade mapped sauce?

There are two options to make these illuminated beef kabobs. The first is to make your own homemade teriyaki sauce. The version below uses pineapple juice as a sweetener to reduce sugar and uses low-sodium soy sauce. You can also use store-bought teriyaki sauce. If possible, look for a lower sugar and natural ingredients. This homemade sauce can be made in advance and stored in the refrigerator.

• 1/3 cup pineapple juice
• 1/3 cup sulphur reduction sauce
• 3 tablespoons. water
• 3 tablespoons honey (or brown sugar)
• 2 tablespoons rice wine vinegar
• 1 clove garlic, chopped
• 1 teaspoon fresh ginger, chopped
• 1/4 teaspoon pepper
• 2 teaspoons. Corn starch

direction: Add everything to a small pot and stir together. Boil and stir well to ensure that the honey dissolves in the sauce. Lower the heat to medium and cook for about 5 minutes, stirring frequently until the sauce is thick and spoon well. Taste and season if needed. Make sure to watch the sauce burns quickly.

Can these be made in the oven?

These beef barbecue can also be cooked under broiler in the oven. First preheat the broiler. Then, cook for 3-5 minutes on each side until the beef is cooked through. Let Kabobs rest for 3-5 minutes before serving.

Can I grill on an indoor grill or barbecue pan?

Yes, the indoor grill or stovetop grill pan works well. Make sure it is preheated and easy to oil. Depending on the size, you may need to work in batches.

Recipe ideas and tips

There are many ways to switch these kabobs to put your own personal touch on the recipe. Here are some things to consider:

• Add pineapple: Add sweetness elements and then place some pineapple directly on the skewers next to the beef.
• Add vegetables: Add mushrooms, zucchini or yellow pumpkin and sneak in some extra veggies.
• Add potatoes: Small potatoes, add them to the skewers for the side dishes built in it.
• Make them spicy: Make spicy with some sriracha in teriyaki sauce.
• Sauce exchange: Cut Teriyaki sauce out of barbecue sauce or other marinade to create a different flavor.
• Protein exchange: If you don’t like steak, make these with chicken breast, thighs, pork or tofu.
• Serial port: If you are using wooden skewers, make sure to immerse them in water for at least 10 minutes before screwing the beef and vegetables. If they dry, they will burn.
• Size is important: Make sure all beef and vegetarian pieces are the same size so that they cook evenly on the grill.
• High fever: You want to grill over straight high heat to make the meat and vegetables super burnt and caramelized.

What to eat with beef kabobs?

Since you’re likely to cook these on the grill, it makes sense to cook side dishes on the grill as well. Easy options include corn on the cob or uncooked side dishes, or you can make something like green salad or coleslaw. Here are some other ideas:

• Baked potatoes or roasted sweet potatoes: These crispy fluffy, fluffy potatoes are a hearty side to these kebabs.
• Easy to roast carrots: Sweet, tender carrots get smoked charcoal on the grill to complement the caramel edges of teriyaki beef.
• Roasted cabbage: The cabbage gets soft and a little smoky on the grill, which helps balance the richness of the beef and adds a satisfying crunch.
• Asian Kale Apple Salad: This salad is bright, rich and crispy, just sweet and bite-in, cut into the bold flavor of kabobs.
• Pineapple Coconut Cola: This salad is light, crispy and a little sweet, which makes it a great ear to pair with the bold flavor of kabobs.
• Grilled pineapple: Sweet caramel pineapple is the perfect accompaniment for delicious Teriyaki!
• rice: Add beef kebabs to a bed of simple sushi rice or healthy fried rice and some vegetable egg rolls for an Asian-style takeaway meal.

Storage, heating and leftovers

• refrigerator: Store the remaining kabobs in an airtight container in the refrigerator for up to 3-4 days.
• refrigerator: Cooked kabobs can be frozen, but the texture of the vegetables may become soft. Store in a freezer-safe container and use within 1-2 months.
• Reheat: Reheat vegetables and beef over medium heat.
• Leftovers: Place the remaining leftovers on these illuminated brown rice vegetable bowls, or slice the beef thinly and diced the vegetables and toss them into the quick beef of rice or noodles.