Teriyaki Beef and Veggie Skewers: A Flavor-Packed Weeknight Favorite
There’s something magical about food on a stick—maybe it’s the nostalgia of summer cookouts or the fun of dipping and savoring each bite. These Teriyaki Beef and Veggie Skewers are no exception. Tender strips of beef, caramelized bell peppers, and sweet onions soak up a glossy, homemade teriyaki glaze that’s equal parts tangy and sweet. Whether you’re firing up the grill or using your oven’s broiler, this recipe is a guaranteed crowd-pleaser.
I first fell in love with skewers during a family trip to Hawaii, where street vendors served them with pineapple chunks and an extra drizzle of sauce. Back home, I tweaked the recipe to make it weeknight-friendly without sacrificing flavor. The best part? You can prep the marinade ahead (or even use my easy meal-prep tricks), so dinner comes together in minutes. Plus, it’s a sneaky way to get my kids to eat more veggies—because everything tastes better on a skewer, right?
Why You’ll Love These Teriyaki Beef Skewers
Here’s why this recipe earns a permanent spot in my rotation:
- Customizable: Swap in zucchini, mushrooms, or pineapple for the veggies.
- Quick-cooking: Ready in under 30 minutes, marinade included.
- Meal-prep friendly: Assemble skewers ahead and grill when needed.
- Family-approved: Even picky eaters love the sweet-savory glaze.
How to Make Teriyaki Beef and Veggie Skewers
Ingredients You’ll Need
- 1 lb flank steak or sirloin, thinly sliced
- 2 bell peppers (any color), cut into chunks
- 1 red onion, cut into wedges
- ½ cup soy sauce (or tamari for gluten-free)
- 3 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- Wooden or metal skewers (soak wooden ones for 30 minutes)
Step-by-Step Instructions
- Marinate the beef: Whisk soy sauce, honey, garlic, ginger, and rice vinegar in a bowl. Reserve ¼ cup for basting, then toss the rest with the beef. Let sit for 15+ minutes.
- Skewer: Thread beef and veggies onto skewers, alternating pieces.
- Cook: Grill or broil for 3–4 minutes per side, brushing with reserved glaze.
- Serve: Garnish with sesame seeds and green onions. Pair with fluffy white rice or a crisp salad.
Pro Tips
• Don’t overcrowd skewers—leave space for even cooking.
• For extra caramelization, broil on high for the last 2 minutes.
• Short on time? Use a quality store-bought teriyaki sauce (I won’t judge!).
FAQs About Teriyaki Beef Skewers
Can I use chicken instead of beef?
Absolutely! Chicken thighs work best for juiciness. Adjust cooking time to 5–6 minutes per side.
How do I prevent veggies from burning?
Cut them into larger chunks and soak skewers in water before grilling.
Can I bake these skewers?
Yes! Bake at 425°F for 12–15 minutes, flipping halfway. Broil at the end for char.
What’s the best cut of beef for skewers?
Flank steak or sirloin are ideal—they’re tender and quick-cooking.
How long can I marinate the beef?
Up to 24 hours for deeper flavor, but 15 minutes is the minimum.
Can I freeze assembled skewers?
Yes! Freeze before cooking, then thaw overnight in the fridge.
Whether it’s a busy Tuesday or a weekend barbecue, these Teriyaki Beef and Veggie Skewers deliver big flavor with minimal effort. The sticky-sweet glaze, the satisfying crunch of peppers, and the tender beef make every bite a little celebration. For more easy dinner wins, check out my 30-minute meal ideas—because life’s too short for complicated recipes. Now, who’s ready to fire up the grill?
PrintTeriyaki Beef and Veggie Skewers
Description
Juicy beef skewers marinated in homemade teriyaki sauce, grilled to perfection with colorful bell peppers and onions. A quick weeknight meal with restaurant-quality flavors.
Ingredients
For the Crust:
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- For the skewers:
- 1.5 lbs flank steak, cut into 1-inch cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 large red onion, cut into chunks
- 2 tablespoons vegetable oil
- 1 teaspoon black pepper
- For garnish:
- 2 tablespoons sesame seeds
- 2 green onions, thinly sliced
Instructions
1. Prepare the Crust:
- 1. Whisk together all marinade ingredients in a bowl until sugar dissolves.
- 2. Place beef cubes in a ziplock bag with 3/4 of the marinade. Reserve remaining marinade for basting. Marinate for at least 30 minutes (up to 4 hours).
- 3. Soak wooden skewers in water for 30 minutes to prevent burning.
- 4. Preheat grill or grill pan to medium-high heat (400°F).
- 5. Thread beef and vegetables alternately onto skewers, leaving small gaps between pieces.
- 6. Brush skewers with vegetable oil and sprinkle with black pepper.
- 7. Grill for 3-4 minutes per side (for medium-rare), basting with reserved marinade during last minute.
- 8. Remove when beef reaches 135°F internal temperature and vegetables are slightly charred.
- 9. Garnish with sesame seeds and green onions. Serve immediately over rice if desired.
Notes
For best results, don’t overcrowd skewers – leave space between pieces for even cooking. Can substitute chicken or tofu for beef. If using wooden skewers, wrap exposed ends in foil to prevent burning.
