Teriyaki Rosemary Beef Kabobs

Teriyaki Rosemary Beef Kabobs

8 Reviews 3 Pics
Recipe by  Kikkoman

“Chunks of top sirloin, marinated in teriyaki sauce and fresh herbs, are grilled with fresh veggies for kabobs that are loaded with flavor.”

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Adjust Servings

Original recipe yields 6 servings



  1. Cut beef into 1-inch cubes.
  2. Combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.
  3. Skewer beef and vegetables alternately onto bamboo skewers.
  4. Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.

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Reviews (8)

Rate This Recipe
Stacy DiCanio

Stacy DiCanio

Added Montreal & lawry's to the marinade & switched the veggies to mushrooms, green bell pepper, & red potato (cooked halfway prior), looked beautiful & tasted even better!!! Will grill all summer!



Excellent!!! Loved this Marinade!!! I did add 2 cloves of garlic to the marinade and blended it all together in a food processor. The Kabobs were wonderful. I used zucchini, 1/2 a vidalia onion, and an orange sweet bell pepper. I will use this marinade on many other things now....tastes like it would go great with fish or shrimp!



Incredibly delicious and very simple too. I was worried it would taste too much like terriyaki, but it was so much more complex with the dijon and the rosemary. I can be very picky about my kabob marinades, but this one is definitely a keeper!

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Amount Per Serving (6 total)

  • Calories
  • 231 cal
  • 12%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 7 g
  • 2%
  • Protein
  • 28.3 g
  • 57%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 998 mg
  • 40%

Based on a 2,000 calorie diet



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Easy Teriyaki Kabobs


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Sweet Heat Beef Teriyaki Marinade