Beef Teriyaki Kebabs

This is the last of the recipes from our Soy Vay House Party I’ll be sharing. These are a super simple use of teriyaki sauce, but I really loved the Soy Vay Teriyaki on these! I chose such an easy dish for the party because we were out at a street fair for most of the afternoon – I set up the marinade before we left and then came home, threaded the kebabs and cooked. It worked perfectly!

Now that we’re officially, unofficially into the summer season, easy grilled dinners like this will be in our regular rotation. I’m sure these will be making repeat appearances this summer!

BeefTeriyakiKebabs

Beef Teriyaki Kebabs
(from Soy Vay)
Serves 4-6

1½ lbs. top sirloin, cut into 1½-inch cubes
½ c. teriyaki sauce, plus more for basting
1 red pepper
1 green pepper
1 small red onion
3 T. olive oil
Salt and pepper, to taste

In a large bowl, toss together the beef and teriyaki sauce. Refrigerate and let marinade for about 4 hours. While the beef is marinade, soak your wooden kebab skewers in salted water to prevent them burning on the grill.

Chop the peppers and onion into large pieces. Toss them with the olive oil.

Preheat grill to medium-high heat. Thread the beef, peppers and onions onto the soaked skewers.  Spray the grill with non-stick spray or brush with olive oil and then add kebabs to grill. Cook, turning as needed, until reaching desired doneness, basting with additional teriyaki sauce every 2-3 minutes. (Ours took about 10 minutes to cook.)

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