Do you always eat your meals with good table manners? Or do you secretly wish you could just let loose and eat freely? Growing up, good table manners were expected at each meal. I had to maintain perfect posture, eat slowly and take small bites, use utensils, and use the napkin properly. Now that I have kids, I think it’s harmless to let them just relax and enjoy the food. On nights when we all feel like unwinding and chilling out, I love making food that’s more fun and exciting. The family loves it when I make kabobs, especially Teriyaki Ribeye Kabobs.
This grilling masterpiece not only pleases the palate but also packs a punch of nutrition! The “Teriyaki Ribeye Kabobs” are complemented by grilled whole sweet potatoes—a vibrant medley of succulent ribeye steak marinated in rich Teriyaki Takumi sauce, crisp bell peppers, tender mushrooms, and sweet onions. Each ingredient adds a splash of color and a burst of flavor, bringing a wealth of nutritional benefits.
Ribeye provides high-quality protein and essential amino acids; bell peppers are loaded with vitamins A and C for immune support; mushrooms offer a dose of antioxidants and B vitamins; and onions contribute heart-healthy flavonoids. The sweet potatoes, rich in fiber and beta-carotene, enhance this dish with their creamy texture and sweet, earthy flavors. Perfect for your next barbecue or a family dinner, these kabobs and sweet potatoes are quick, easy, and brimming with benefits that help nourish your body and delight your taste buds.
As soon as the kabobs came out of the grill, everyone grabbed a skewer and started biting off the juicy ribeye and vegetables. The kids were so excited because they had so much more fun eating with skewers instead of using regular utensils. I was ecstatic that the whole family had a blast with the unique dining experience. My partner even said, “This is the way a real man eats meat!” Haha! The grilled sweet potatoes were a perfect addition to go along with these amazing kabobs.
I hope you will enjoy these delightful kebabs and add some spice and excitement to your meals!
Sizzling Teriyaki Ribeye Kabobs: A Symphony of Color, Flavor, and Nutrition
Description
This recipe combines juicy ribeye steak with a colorful array of vegetables, all marinated in a savory Teriyaki Takumi sauce for a deep, rich flavor profile, alongside whole grilled sweet potatoes that add a creamy texture and a hint of sweetness. Grill to perfection for a deliciously healthy meal that comes together in just minutes, perfect for a nutritious and satisfying dinner that's full of flavor.
Ingredients
Instructions
Prepare the Grilled Whole Sweet Potatoes:
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Prep the Sweet Potatoes:
Scrub the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a paper towel.
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Preheat the Grill:
Preheat your grill to medium-high heat, about 400°F (200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
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Wrap in Foil:
Individually wrap each sweet potato in aluminum foil. This helps them cook evenly and prevents them from drying out on the grill.
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Grill the Sweet Potatoes:
Place the wrapped sweet potatoes on the preheated grill, away from direct flames. Close the grill lid and cook for about 45-60 minutes, turning occasionally. The sweet potatoes are done when they are tender all the way through. You can test this by inserting a fork or skewer into the center.
Prepare the Teriyaki Ribeye Kabobs:
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Marinate the Ribeye and vegetables:
While the sweet potatoes are cooking on the grill, add all of the ribeye steak, yellow bell pepper, green bell pepper, yellow onion, and mushroom chunks to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to infuse the meat and vegetables.
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Assemble the Kabobs:
Thread the marinated ribeye steak, yellow bell pepper, green bell pepper, yellow onion, and mushroom chunks onto the metal skewers, alternating the ingredients for a colorful presentation.
Alternatively you can use soaked wooden skewers. -
Grill the Kabobs:
Place the assembled kabobs on the preheated grill. Cook for 10-12 minutes, turning occasionally to ensure even cooking. The ribeye should be cooked to your desired level of doneness, and the vegetables should be slightly charred and tender.
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Serve and Enjoy:
Once the sweet potatoes are tender, remove them from the grill and carefully unwrap them (they will be hot!). Serve alongside the Teriyaki Ribeye Kabobs for a delicious, well-rounded meal. We like to serve them on our California State Shaped Serving and Cutting Board.
Tips for Perfect Teriyaki Ribeye Kabobs and Grilled Sweet Potatoes
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Marinating Time:
For extra flavor, marinate the ribeye overnight.
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Skewer Tips:
Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
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Vegetable Variations:
Feel free to add other vegetables like cherry tomatoes, or zucchini.
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Sweet Potato Toppings:
Enhance your grilled sweet potatoes with a dollop of butter, a sprinkle of cinnamon, or a drizzle of honey for added sweetness.
Equipment
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Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 24.99g39%
- Saturated Fat 10g50%
- Cholesterol 70mg24%
- Sodium 749.98mg32%
- Total Carbohydrate 34.98g12%
- Dietary Fiber 5g20%
- Sugars 12g
- Protein 25g50%
- Vitamin A 3600 IU
- Vitamin C 72 mg
- Calcium 52 mg
- Iron 2.7 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
