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Teriyaki Rosemary Beef Kabobs

Teriyaki Rosemary Beef Kabobs


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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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!