Cooking4two

Teriyaki Shish Kabobs

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I love packing up the veggies and meat in sealed containers to take with us and go camping. We make shish kabobs out of it sometime and other times, we just put them in tin foil packs and cook them over the fire. I feel as though this is the perfect meal for picky eaters because you can choose which veggies you want to put on your skewers and can make it your own.

Teriyaki Shish Kabobs

cooking4two by Lauren Phipps Gomez
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Main Course
Servings 2 people

Equipment

  • 4-6 Skewers – metal or wooden

Ingredients
  

Meat Marinade

  • ½ lb sirloin or tenderloin cubed
  • ¼ c brown sugar
  • ¼ c soy sauce
  • 2 Tbsp lemon
  • ½ tsp minced ginger
  • 1 tsp minced garlic

Veggie Marinade

  • ¼ c olive Oil
  • ¼ c lemon juice
  • ¼ c soy sauce
  • 1 tsp minced garlic
  • ½ tsp Salt
  • ½ tsp Pepper

Veggies I use:

  • bell pepper
  • mushrooms
  • zucchini
  • brussel sprouts
  • red onion
  • broccoli

Instructions
 

  • Whisk the brown sugar, soy sauce, lemon juice, ginger, and garlic from the meat marinade together. Place the mixture in a container then add it to the steak to the container. Refrigerate for at least 30 minutes.
  • Whisk the olive oil, lemon juice, and soy sauce, minced garlic, salt, and pepper from the veggie marinade together. Cut veggies to desired sizes then toss in the sauce.
  • Assemble your vegetables and meat on the skewers, placing veggies and meat in whatever order you like.
  • Bake on a sprayed pan for 30 minutes at 350℉. Turn over the shish kabobs every ten minutes.

Notes

If you want your vegetables charred on the outside, after you are done baking the skewers, broil them for 2 minutes on the top and bottom sides.
You can use the meat I have in the recipe or chicken or use both.