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Beef Teriyaki Kabobs

Clinton Kelly
Servings: 6
1 to 30 min

The perfect addition to your next dinner party!

  • Ingredients
  • step-by-step directions
Beef Teriyaki Kabobs
  • 1 pound flatiron steak (about 8 ounces, cut against the grain into (24) 1/8-inch thick slices)
  • 3 medium zucchini (cut into (24)
  • 1/8- inch thick slices with a mandolin)
  • 3 tablespoons soy sauce 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 2 cloves garlic (minced)
  • 2 teaspoons ginger (peeled and grated)
  • Preheat broiler to high. Meanwhile, soak 24 skewers in water for 30 minutes.
  • Make the Teriyaki sauce. In a medium mixing bowl, add the soy sauce, rice vinegar, sugar, garlic and ginger, and whisk to combine. Add the thinly sliced steak to the Teriyaki sauce.
  • To build skewers, lay a piece of quick-marinated steak on top of a piece of zucchini. Thread lengthwise along a soaked skewer. Arrange skewers on an aluminum foil-lined baking sheet or broiler pan. Place the skewers under the broiler, beef-side up, until beef is cooked to medium-well, about 2-3 minutes.
  • Serve alongside the Bacon-Wrapped Pineapple and Shrimp Toasts, along with Hoisin Sauce and Sriracha Sauce.
Similar categories: Asian Cuisine
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