Quick & Easy Teriyaki Beef Kebabs Recipe for Weekend Grilling (4 Ingredients, 25 Minutes) by Sarah Amona
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Kebabs are such an easy dinner option. You can make beef kebabs, chicken kebabs, seafood kebabs, vegetable kebabs and so much more. This easy teriyaki beef steak kebabs recipe with asparagus has just four simple ingredients and cooks in minutes. Perfect!
Here is your shopping list for these juicy beef kebabs: steak (I like to use beef or bison ribeye steaks), asparagus, green onions and teriyaki sauce. Make these skewers by threading beef, asparagus and green onions on skewers. As the skewers cook, brush them with teriyaki sauce. You can use homemade teriyaki sauce or bottled teriyaki sauce from the grocery store. If you don't like vegetables, just skewer the steak and leave them out. No worries.
Serve this easy kebab recipe with a salad for a quick and healthy dinner or lunch. You could substitute chicken breast or chicken thighs for the beef.
Cuisine: American / Japanese
Prep Time: 20 minutes
Cook Time: 3 to 5 minutes
Total Time: 25 minutes
Servings: 3
Ingredients
- 14 ounces boneless beef or bison ribeye steak, about 1-inch thick
- 3/4 cup medium-thick asparagus, ends trimmed, cut into 1 1/2-inch pieces
- 1/4 cup green onions, trimmed, cut into 1 1/2-inch pieces (optional)
- 1 tablespoon plus 2 teaspoons teriyaki sauce (I use Lawry's teriyaki sauce)
Here's how to make it:
- Prepare a charcoal grill and let coals burn until they are covered with gray ash, or preheat a gas grill until hot. (You could also cook these on a gas grill on even in a grill pan or cast iron skillet.)
- Soak four bamboo skewers in water to cover at least 20 minutes. Drain. (If you're using metal skewers, skip this step.)
- Use a very sharp knife to slice the steak across the grain into 1/4-inch wide slices. Thread, alternating the beef slices, asparagus and green onions, on the skewers.
- Place the skewers directly over the hot coals. Brush with some of the teriyaki sauce. Grill until lightly charred, about 2 minutes. Gently flip the skewers and baste the other side with the sauce. Cook until steak is medium-rare, about 1 minute more. Remove from the grill and drizzle with the remaining teriyaki sauce. Store any leftover kebabs in an airtight container in the fridge. I like to reheat quickly on the grill or in the microwave.
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