There’s nothing quite like juicy, caramelized beef skewers sizzling on the grill. These BBQ Teriyaki Beef Kebabs are a perfect blend of smoky char, rich umami, and sweet-savory teriyaki goodness. The marinade soaks deep into the meat, keeping it tender and flavorful, while the grill adds that irresistible BBQ char. Whether you’re hosting a backyard cookout or just craving something grilled and delicious, these kebabs are a surefire hit.
When it comes to kebabs, not all beef is created equal. The goal is to choose a cut that balances flavor, tenderness, and the ability to hold up to high heat without drying out. Sirloin is a top choice for many grill enthusiasts because it offers a great balance of tenderness and beefy flavor at a reasonable price. It has just enough fat to stay juicy during grilling and holds its shape well on skewers.
If you’re looking for something a bit more indulgent, ribeye is another excellent option. With rich marbling and deep flavor, ribeye ensures your kebabs come out succulent and full of juicy bites. However, because ribeye is fattier, you’ll want to monitor grill time closely to avoid flare-ups and uneven cooking.
Another premium option is New York strip, which has a firmer texture and a solid beef flavor. It’s not as tender as ribeye, but it performs beautifully on skewers with the right marinade—like this tangy-sweet teriyaki blend.
Avoid lean cuts like eye of round, bottom round, or top round. While they may be economical, these cuts tend to dry out and toughen up quickly on the grill. Even a well-crafted marinade can only do so much for lean meat. If you're working with a leaner cut out of necessity, marinate it longer (up to 24 hours) and cook it to medium-rare for the best texture.
Finally, cut size matters: aim for 1-inch cubes to ensure even cooking and a good meat-to-veggie ratio on the skewers.
One of the most visually appealing aspects of kebabs is the colorful medley of ingredients—bright bell peppers, glistening onions, juicy pineapple chunks. But this isn’t just about aesthetics. Choosing the right produce can significantly enhance both the flavor and texture of your skewers.
Bell peppers are a kebab classic for good reason. They hold up well to heat, add a sweet crunch, and come in an array of colors that make your skewers pop. Red onions offer both texture and flavor—when grilled, they become sweet and caramelized, adding depth to every bite.
Pineapple is a standout in this recipe. Its natural sugars caramelize beautifully on the grill, creating a sticky, smoky contrast that pairs exceptionally well with the teriyaki glaze. It also mirrors the pineapple juice in the marinade, reinforcing the sweet-savory profile.
Looking to switch things up? Try zucchini or yellow squash for a more veggie-forward skewer. They grill quickly and absorb flavors well. Mushrooms, especially cremini or button varieties, are another fantastic option—they’re meaty in texture and soak up the marinade if you give them a quick toss before threading.
Want more fruit? Consider mango or peach slices for a tropical twist, especially if you’re using a charcoal grill for a deeper smoky layer.
Pro tip: Cut your vegetables and fruits to match the size of your beef cubes. This ensures even cooking and prevents smaller items from burning or falling off the skewers. Also, avoid overloading skewers with only one type of ingredient—alternating them helps everything cook evenly and infuses more balanced flavor throughout.
No grill? No problem. While these kebabs shine on an open flame, you can absolutely enjoy them with indoor cooking methods that deliver great results and convenience.
Stovetop Method (Grill Pan or Cast Iron Skillet):
Preheat your grill pan or cast iron skillet over medium-high heat until hot. Lightly oil the surface to prevent sticking. Place the skewers on the hot surface, leaving enough space between each for proper heat circulation. Cook for 8–10 minutes, turning occasionally to get a nice sear on all sides. For extra caramelization, brush the kebabs with reserved marinade during the last few minutes of cooking.
Tip: Use a splatter screen if your marinade is thick or sugary—this can help minimize cleanup later.
Oven Broiling Method:
If you prefer to use the oven, set your broiler to high and line a rimmed baking sheet with foil. Place a wire rack over the sheet and arrange your assembled skewers on top. Position the oven rack about 6 inches from the broiler element. Broil the kebabs for 5–7 minutes per side, turning once to ensure even charring.
Bonus option: If your oven has a convection roast or air fry feature, you can achieve a crispy exterior with shorter cook times—usually about 12–15 minutes total at 425°F, flipping halfway through.
While you won’t get the same level of smoky flavor indoors, you can still capture the sticky-sweet caramelization of teriyaki beef by keeping your heat high and your cook time relatively short. Serve with a touch of liquid smoke or a dash of smoked paprika in the marinade if you’re after that classic BBQ aroma.
One of the best things about kebabs is how versatile the leftovers are. A few extra skewers can be the foundation for lunch or dinner the next day—with little effort and big flavor payoff.
Teriyaki Beef Stir-Fry: Remove the beef and vegetables from the skewers and slice them into bite-sized pieces. Heat a wok or skillet with a bit of oil, toss everything in, and add a splash of soy sauce or leftover marinade. Serve it over rice or noodles for a fast and satisfying stir-fry.
Skewer Salad Bowls: Layer mixed greens, sliced cucumbers, shredded carrots, and cherry tomatoes in a bowl. Top with chopped teriyaki beef and grilled veggies. Drizzle with sesame-ginger dressing or a bit of leftover teriyaki sauce for a refreshing meal prep lunch.
Kebab Sandwiches or Wraps: Use naan, pita, or tortillas to create a handheld version of the meal. Spread with sriracha mayo or garlic aioli, pile on the meat and veggies, and sprinkle with sesame seeds and scallions. It’s like a fusion twist on a steak sandwich.
Teriyaki Fried Rice: Dice the kebab contents and stir them into day-old rice with scrambled egg, soy sauce, and a dash of sesame oil. It’s quick, satisfying, and perfect for using up small portions.
Beef Skewer Bento Boxes: Pack chilled kebab leftovers into compartmentalized lunch boxes with rice, edamame, fruit, and dipping sauce. It’s ideal for grab-and-go lunches with flavor and balance.
No matter how you repurpose them, leftover teriyaki beef kebabs are incredibly adaptable. They make weeknight meals feel exciting again—without a second round of heavy cooking.
Sirloin, ribeye, or New York strip work best. These cuts have great flavor, a bit of marbling, and stay tender when grilled. Avoid lean cuts like top round, which can turn tough.
Yes! You can marinate the beef overnight and even assemble the skewers a few hours before grilling. Just keep them covered in the fridge until ready to cook.
Absolutely! Use a grill pan on the stovetop or broil them in the oven on high for about 5-7 minutes per side.