Teriyaki Kabobs


10 minutes prep15 minutes cook
Main Dish
Good Leftovers


  • Grill or a rimmed baking sheet
  • Skewers
  • Mixing bowl
  • Sauce pan
  • Basting brush


  • 1/2–1 lb protein, chicken and/or beef, cut into 1" cubes
  • 4 bell peppers, 2 yellow and 2 red, deseeded and quartered
  • 1 purple onion, quartered
  • 1 tbsp each garlic, ginger, minced or grated
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 2 tsp sesame oil
  • 2 tsp each garlic powder, onion powder
  • To Taste: salt, pepper
  • 1 tsp cornstarch


  1. Preheat grill, or oven, to 325°F.
  2. In mixing bowl combine soy sauce, brown sugar, sesame oil, garlic, ginger, spices.
  3. Toss meat in teriyaki marinade, let sit for at least 20 minutes.
  4. Take meat out of marinade, set the remaining marinade to the side.
  5. Skewer meat, peppers, and onions until all is skewered.
  6. In small mixing bowl combine cornstarch and a splash of water, give it a mix to dissolve the cornstarch.
  7. Heat small sauce pan to medium heat and add remaining marinade and cornstarch slurry. Bring to a mild boil then down to a simmer, let simmer until thickened, about 5 minutes.
  8. Start grilling or baking the skewers.
  9. If grilling, grill for about 10–15 minutes, basting with teriyaki sauce every few minutes.
    If baking, bake at 325°F for 12–18 minutes, baste with teriyaki sauce mid-way through,
  10. Serve along side ginger rice and roasty toasty broccoli.

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