Beef Yakitori Recipe

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Beef Yakitori

Vicki Butts (lazyme)


These Japanese skewers make great appetizers.

Marinate the beef for up to 8 hours, refrigerated. It is best to skewer the meat and grill just before serving. From epicurious.

☆☆☆☆☆ 0 votes
12 skewers
15 Min
5 Min


3/4 lb
sirloin or tri-tip steak
green onions, trimmed to 4 inches from root end
2 tsp
toasted sesame seeds


1/2 c
mirin (sweet rice wine) or dry sherry
1/2 c
soy sauce (low sodium)
1/2 c
chicken broth
1 Tbsp
fresh ginger, minced or finely grated
1 tsp
garlic, minced or pressed


1To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan.
2Bring to a boil and simmer for 1 minute.
3Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
4Cut the beef into 24 (1-inch) squares about 1/2 inch thick.
5Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally.
6Cut the trimmed green onions into thirds. Soak 12 (4- to 6-inch) bamboo skewers in water for at least 1 hour.
7Preheat an outdoor grill.
8Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer.
9Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side.
10Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds.
11Set the plate on a warming tray to keep warm, if you wish.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Japanese
Other Tag: Quick & Easy