These Teriyaki Beef Skewers with Homemade Sauce are packed with bold, savory-sweet flavor and made with simple ingredients. Tender steak is marinated in a rich homemade teriyaki sauce, then baked until caramelized on the edges and juicy inside. Every bite is flavorful, and so much better than takeout—perfect for an easy dinner the whole family will devour.
Jump to:
- Fresh, Simple and Delicious
- Why You’ll Love This Beef Teriyaki Skewers Recipe
- Ingredients You’ll Need
- How to Make Teriyaki Beef Skewers (Step-by-Step)
- Can I Grill These Teriyaki Beef Kabobs Instead?
- Tips for the Juiciest Beef Skewers
- Serving Suggestions
- Storage and Reheating
- Frequently Asked Questions
- More Beef Recipes You’ll Love
- Teriyaki Beef Skewers with Homemade Sauce
This post was originally published in September 2016 and updated in April 2026 with a new homemade teriyaki marinade that has way less sugar.
Fresh, Simple and Delicious
I got the idea to make homemade teriyaki kabobs after I saw them in my local grocery store. I wanted to buy them but just couldn’t spend that much on something I could easily make myself, and for way less money.
Not only were the expensive, I’d have to cook them too. Now if I have to cook them then I might as well be assembling them, right?!. Plus I could make them exactly how I wanted to.
So that’s what I did! I thought it’d be nice to share the recipe because maybe there were more people like me that wanted to save money and make them at home.
My family loves them and I hope you and yours will too!
Why You’ll Love This Beef Teriyaki Skewers Recipe
Fresh ingredients. Fresh vegetables and juicy pineapple paired with a simple homemade teriyaki sauce create a flavorful, balanced dish you can feel good about serving your family.
Minimal dishes. All you need is a small bowl or measuring cup for the marinade and a sheet pan for baking, making cleanup quick and easy.
Crowd-pleasing. These skewers hit that perfect sweet-and-savory balance that both kids and adults love. The caramelized edges, tender beef, and bursts of juicy pineapple make every bite irresistible—perfect for weeknight dinners, cookouts, or even casual entertaining.
Ingredients You’ll Need
Beef: I use top sirloin because it’s tender, flavorful, and still relatively affordable. It holds up well on skewers without drying out.
Fresh vegetables: We love green bell peppers, cremini or white button mushrooms, zucchini, and red onion. You can use whatever you like best—just try to choose vegetables with similar cook times so everything finishes perfectly.
Pineapple: Fresh pineapple adds the best flavor and a juicy sweetness that pairs perfectly with the savory beef. I haven’t tested this with canned pineapple.
Sauce ingredients: The homemade teriyaki sauce is a simple mix of soy sauce, honey, brown sugar, rice vinegar, garlic powder, and ground ginger. A quick cornstarch slurry thickens it into a glossy, flavorful sauce that coats every bite.
How to Make Teriyaki Beef Skewers (Step-by-Step)
Here’s a quick look at the main steps with photos. Just scroll (or jump) down to the recipe card for the full recipe with exact measurements and more detailed instructions
Make the marinade: In a small bowl or measuring cup, whisk together soy sauce, honey, brown sugar, rice vinegar, garlic powder, and ground ginger until combined. Pour half into a large zip-top bag and reserve the remaining marinade (about ¾ cup).
Marinate the beef: Add the beef chunks to the bag and turn to coat. Refrigerate for 30 minutes.
Assemble and bake: Thread onto skewers in this order: beef, zucchini, beef, onion, mushroom, green pepper, then pineapple. Repeat once more. Place the skewers on a rimmed baking sheet and bake at 400° F for 22–26 minutes, turning halfway through.
Make the sauce: While the skewers bake, heat the reserved marinade in a small saucepan over medium heat until hot. In a small bowl, whisk together 1 tablespoon water and 1 tablespoon cornstarch to make a slurry. Stir it into the sauce and cook for 3–5 minutes, or until thickened.
Can I Grill These Teriyaki Beef Kabobs Instead?
Absolutely! Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 15–20 minutes, turning every few minutes, until the vegetables are tender and the beef is cooked through.
Tips for the Juiciest Beef Skewers
- Cut evenly. Try to cut the beef into similar-sized pieces so everything cooks evenly.
- Marinate for maximum flavor. Let the beef marinate for at least 30 minutes, or up to overnight for deeper flavor and tenderness.
- Don’t overcook. Keep a close eye on the skewers—slightly pink centers will help keep the beef tender and juicy, rather than dry and tough.
- Let it rest. Allow the skewers to rest for 5–10 minutes before serving so the juices can redistribute throughout the meat.
Serving Suggestions
These beef kabobs are perfect served with a starchy side like sticky rice, quinoa, or sliced potatoes. They also pair well with make-ahead sides like potato salad, macaroni salad, or a fresh fruit salad.
Storage and Reheating
These beef kabobs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in the microwave or in the oven covered with foil until heated through. Add a splash of leftover sauce to help keep the beef from drying out.
Frequently Asked Questions
Strip steak, ribeye, or sirloin tip are all great options. You can also use more economical cuts like round steak or skirt steak—just plan to marinate them overnight to help tenderize the meat.
No problem! Cut the beef into chunks and let it sit in the marinade while you prep the rest of the ingredients. Then, add extra sauce after cooking to boost the flavor.
More Beef Recipes You’ll Love
Love this recipe?
Leave a comment and a ⭐⭐⭐⭐⭐ rating below!
Teriyaki Beef Skewers with Homemade Sauce
Ingredients
- ½ cup soy sauce
- ¼ cup honey
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablsepoon corn starch
- 1 tablespoon water
- 2 pounds top sirloin
- 1 red onion
- 8 pieces pineapple cut into 1" chunks
- 1 bell pepper 1 whole pepper
- 8 fresh mushrooms
- 8 pieces zucchini
Instructions
- Preheat the oven: Preheat the oven to 400° and line a rimmed baking sheet with parchment paper.
- Chop the beef: Cut the top sirloin into large chunks, about 2" X 2".2 pounds top sirloin
- Make the marinade: In a small bowl or measuring cup, whisk together soy sauce, honey, brown sugar, rice vinegar, garlic powder, and ground ginger until combined. Pour half into a large zip-top bag and reserve the remaining marinade (about ¾ cup).½ cup soy sauce, ¼ cup honey, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, ½ teaspoon garlic powder, ½ teaspoon ground ginger
- Marinate the beef: Add the beef chunks to the bag and turn to coat. Refrigerate for 30 minutes, turning it over about halfway.
- Prep the vegetables and pineapple: Cut the onion into fourths, the bell pepper into eighths, the zucchini into half-inch slices, and and pineapple into large chunks.1 red onion, 8 pieces pineapple cut into 1" chunks, 8 fresh mushrooms, 8 pieces zucchini, 1 bell pepper
- Assemble the kabobs: Thread onto skewers in this order: beef, zucchini, beef, onion, whole mushroom, green pepper, then pineapple chunks. Repeat once more.
- Bake: Place the skewers on a rimmed baking sheet and bake at 400° F for 22–26 minutes, turning halfway through.
- Make the sauce: While the skewers bake, heat the reserved marinade in a small saucepan over medium heat until hot. In a small bowl, whisk together 1 tablespoon water and 1 tablespoon cornstarch to make a slurry. Stir it into the sauce and cook for 3–5 minutes, or until thickened.1 tablsepoon corn starch, 1 tablespoon water
Droolworthy! I love that you even made your own teriyaki sauce.
It was so easy, thanks!