Teriyaki Beef and Shrimp Kabobs

Beverley Williams


This is a favorite summer meal at our house.


☆☆☆☆☆ 0 votes

4 Hr 15 Min
15 Min



  • 1 c
    low sodium soy sauce
  • 1 c
    pineapple juice
  • 3/4 c
  • 1/4 c
    worcestershire sauce
  • 3 Tbsp
  • 3 Tbsp
    sesame oil
  • 1/3 c
    dried onion flakes
  • 2 tsp
    garlic powder
  • 1 tsp
    grated fresh ginger

  • 1 lb
  • 1 lb
    large raw shrimp
  • 1 lb
    small cremini mushrooms
  • 1 large
    green bell pepper
  • 1 large
    red bell pepper
  • 1 large
    `yellow bell pepper
  • 2 medium
    onions, cut in quarters
  • 1 pt
    cherry tomatoes
  • 6
    skewers, if using wood skewers soak them for 30 minutes

How to Make Teriyaki Beef and Shrimp Kabobs


  1. Cut the steak into 1 inch cubes. Peel and devein the shrimp. Cut the peppers into 1 inch pieces.
  2. In a bowl mix all marinade ingredients until well blended.
  3. Split the marinade evenly between 2 large resealable bags.
  4. Add the shrimp and steak to one bag and the vegetables to the other.Seal the bags.
  5. Turn the bag to coat and refrigerate for 4 to 6 hours, turning occasionally.
  6. Preheat the grill to medium high. Drain the marinade and discard.
  7. On metal or soaked wood skewers, thread the steak, shrimp, mushrooms, onion, tomatoes and peppers alternately.
  8. Place the skewers on the grate of the grill and cook turning ever 4 minutes until steak is cooked to desired doneness.

Printable Recipe Card

About Teriyaki Beef and Shrimp Kabobs

Course/Dish: Beef, Seafood
Main Ingredient: Beef
Regional Style: Asian
Dietary Needs: Dairy Free, Low Carb

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