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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.