Beef Yakitori

Beef Yakitori

174
Rayna 0

"This marinade is delicious with beef, but is great with pork or chicken too. You will need to adjust the cooking time depending upon the meat or poultry you use for the skewers."

Ingredients 4 h 30 m {{adjustedServings}} servings 367 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1866 mg
  • 75%

Based on a 2,000 calorie diet

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Directions

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  1. In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.
  2. Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.
  3. Preheat grill for high heat, and position grate 5 inches from coals.
  4. Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.
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Reviews 174

  1. 236 Ratings

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JC Perez
11/8/2005

One of my family's favorite dishes! My mother is Japanese, and her recipe is almost identical. She uses red wine vinegar in place of lemon juice. We also add about 1/2 cup water to dillute the saltiness of the soy sauce. Another variation is using 1/4 cup teriyaki sauce with 1/4 cup soy sauce. Traditional yakatori is sliced thin and threaded onto skewers. The meat is easily sliced when partially frozen. I make this dish for lots of parties and potlucks. It's always the first to go.

NJSS2000
7/23/2003

This is one of the very BEST marinades we have had. The only thing different I did was use sesame oil in place of the vegetable oil. WOW!! I would give this more than 5 stars. Hubby said you can't get anything better than this at any restaurant.

DREGINEK
7/23/2003

Great marinade! Almost as good as my mom's! I didn't bother to cube or skewer, just 6 whole steaks. I laid in a glass 9x13 dish and poured the marinade over all, flipping occassionlly. You can always tell a good marinade by seeing how much steak sauce my family uses with the steak. Tonight, very little was used b/c the flavor was great! Highly recommend this recipe. Thanks Rayna!