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Teriyaki Kabobs


  • 1/3 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon seasoned salt
  • 1 1/2 pounds boneless sirloin steak, cut into 1 1/4-inch cubes
  • 12 whole mushrooms
  • 1 large green bell pepper, cut into 1 1/2-inch pieces
  • 1 large onion, cut into wedges
  • 12 cherry tomatoes


  1. In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into a large resealable plastic bag or shallow glass container; add beef and turn to coat.
  2. Seal or cover; refrigerate for 4 to 8 hours, turning occasionally. Cover and refrigerate remaining marinade.
  3. Drain meat; discard marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper, onion and cherry tomatoes; leaving 1/4 inch between each.
  4. Grill, uncovered, over medium heat for 3 minutes on each side.
  5. Baste with reserved marinade. Continue turning and basting for 8 to 10 minutes or until meat reaches desired doneness.
  6. Serve meat and vegetables over rice if desired.

Serves 6.

Nutritional Analysis: One serving (calculated without rice) equals: 244 calories, 690 mg sodium, 77 mg cholesterol, 10 gm carbohydrate, 29 gm protein, 10 gm fat

Diabetic Exchanges: 3 1/2 lean meat; 2 vegetables

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