Teriyaki Steak Kabobs

Name: Teriyaki Steak Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Lane’s Q-Nami Rub; Lane’s Pow Pow Marinade; 1 ½ lbs Sirloin Steak; 1 green Bell Pepper; 1 Orange Bell Pepper; 4 Pineapple Rings; ½ Yellow Onion; Skewers

By Ryan Lane

1 comment

Toss out those boring hum drum kabobs and fire up the grill for something special -- teriyaki steak kabobs! These tasty morsels of delight are packed with flavor, from the new Lane's Pow Pow sauce that binds the cubes of tender steak together, to the crunchy vegetables that add delicious texture. Trust us, your taste buds will thank you for making this succulent dish.

Teriyaki Steak Kabobs

Rated 5.0 stars by 1 users

Cuisine

American

Author

Lane’s BBQ

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Ingredients

Lane’s Q-Nami Rub
Lane’s Pow Pow Marinade
1 ½ lbs Sirloin Steak
1 green Bell Pepper
1 Orange Bell Pepper
4 Pineapple Rings
½ Yellow Onion
Skewers

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Directions

Cut Sirloin Steaks into 1 ¼ inch pieces and add to a bowl or Zip-lock bag. Add ½ cup of Pow Pow Marinade. Set in fridge for 4 to 8 hours.
Pre-heat grill to 400 degrees - Cut Veggies (Onion and bell peppers) into 1 ½ inch squares. Create the Kabobs - Marinated steak, Green Bell pepper, Onion(doubled), Orange Bell Pepper, REPEAT until skewer is full (You can create your kabob however you like). You should have 4 + kabobs. Season each Kabob with Q-Nami Rub or Kapalua Rub if you want a sweeter finish. (If you have really long skewers you might only have 2 full Kabobs)
Brush grates with oil and place kabob on grill until internal temp is 140 - about 6 - 10 minutes flipping occasionally. When temperature is around 120 brush with Pow Pow Marinade.
Serve with lightly grilled pineapple.