Teriyaki Beef Kabobs

Servings 6 servings


  • 1 1/2 Pounds beef blade roast
  • 1/4 cup low sodium soy sauce
  • 1/4 cup low sodium beef broth
  • 1/2 teaspoon grated fresh ginger
  • 1 clove garlic pressed
  • 2 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 1/2 tablespoon crushed red pepper flakes
  • 1 medium green bell pepper de-seeded, de-ribbed and cut into squares
  • 1 medium red bell pepper de-seeded, de-ribbed and cut into squares
  • 1 small red onion peeled and quartered
  • 12 white button mushrooms
  • bamboo skewers or metal


  • DO-AHEAD TIP: Prepare and chill asparagus, peas and pasta. In a large zipper-topped plastic bag, combine first 7 ingredients (soy sauce through crushed red pepper flakes); shake well to combine.
  • Add beef cubes, seal bag and shake well to coat; refrigerate overnight or for at least 1 hour. Preheat grill to MEDIUM. Remove beef from marinade, discarding marinade and bag. Alternately thread beef cubes, bell pepper squares, onion quarters and whole mushrooms onto skewers.
  • Lightly oil the grill grate; grill kabobs over indirect heat for 15 to 20 minutes, turning occasionally, until desired level of doneness is reached. Watch carefully to prevent burning!


SERVING SUGGESTION: Serve kebabs over wild rice pilaf; add steamed snow peas on the side. VEGETARIAN: Substitute non-breaded faux chicken patties or tempeh for beef. Use vegetable broth. KOSHER: Make sure beef is certified kosher. GLUTEN FREE: Make sure soy sauce and broth are gluten free. NUTRITION: Per Serving: 179 Calories; 5g Fat; 17g Protein; 17g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 464mg Sodium. Exchanges: 2 Lean Meat; 1 1/2 Vegetable; 1/2 Other Carbohydrates. Points: 5
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