The Teriyaki Ribeye Kabobs That Even the Vegetables Got Invited To 😂🔥
My daughter was staring at her skewer like it was hiding something.
Then she turned it sideways.
Then upside down.
Then she looked underneath it. 😂🍢
At that point, I stopped eating and started watching.
Whatever she was doing, it was no longer dinner.
She had one very simple goal:
Eat the ribeye. Avoid the vegetables. 😂
Unfortunately for her, the steak had been completely surrounded.
All this because I was trying to make an easy Friday dinner. 😂
By Friday after school, my kids are already checking the kitchen like I've been hiding a surprise in there all week.
I had ribeye, vegetables, and a pack of skewers.
That was the surprise. 😂🍢
So I fired up the Weber Genesis Grill and made Teriyaki Ribeye Kabobs with peppers, onions, mushrooms, and Kikkoman Takumi Teriyaki Sauce. 🥢🔥
I'm convinced this sauce could make cardboard taste good on a grill. 😂
By the time the first kabobs came off the grill, my daughter was very hungry.
But not hungry enough to abandon the plan.
Yet! 😂
So she went to work.
Twist left.
Turn right.
Inspect the underside.
Recalculate. 😂
For a minute, I wasn't sure if she was eating dinner or trying to crack a combination lock. 🍢
And every time she thought she had finally found a clear route to the steak, another mushroom showed up like it had been personally assigned to stop her. 😂🍄
At this point, I was half expecting the skewer to click open and release the ribeye. 😂🍢
Meanwhile, the teriyaki smell was doing absolutely nothing to help her concentration. 😂🔥
Eventually, she gave up on cracking the code and just ate everything.
Pepper.
Mushroom.
Onion.
Gone!
Five minutes later, she was eating the kabobs faster than I could get them off the grill! 😂🔥
We had sweet potatoes wrapped in foil grilling on the side too.
I changed absolutely nothing except the packaging, and suddenly those were disappearing too. 😂🍠
By then, my easy Friday dinner was starting to look suspiciously like I hadn't made enough food.
Then my daughter looked at me and asked,
"Why didn't you buy more skewers?" 😂🍢🔥
Turns out, the vegetables just needed ribeye on both sides and nowhere to run! 😂🍢
Grilled Teriyaki Steak Kabobs (Ribeye, Peppers & Mushrooms)🍢🫑
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:
-
Prep the Sweet Potatoes:
Scrub the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a paper towel.
-
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.
-
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.
-
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:
-
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.
-
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.
-
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.
-
Skewer Tips:
Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
-
Vegetable Variations:
Feel free to add other vegetables like cherry tomatoes, or zucchini.
-
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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Nutrition Facts
Servings 12
Serving Size 2 Kabobs
- 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.
