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. ππ’
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. π
Unfortunately for her, the steak had been completely surrounded.
All this because I was trying to make an easy Friday dinner. π
By Friday after school, my kids are already checking the kitchen like Iβve been hiding a surprise in there all week.
I had ribeye, vegetables, and a pack of skewers.
That was the surprise. ππ’
So I fired up the Weber Genesis Grill and made Teriyaki Ribeye Kabobs with peppers, onions, mushrooms, and Kikkoman Takumi Teriyaki Sauce. π₯’π₯
Iβm convinced this sauce could make cardboard taste good on a grill. π
By the time the first kabobs came off the grill, my daughter was very hungry.
But not hungry enough to abandon the plan.
Yet! π
So she went to work.
Twist left.
Turn right.
Inspect the underside.
Recalculate. π
For a minute, I wasnβt sure if she was eating dinner or trying to crack a combination lock. π’
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. ππ
At this point, I was half expecting the skewer to click open and release the ribeye. ππ’
Meanwhile, the teriyaki smell was doing absolutely nothing to help her concentration. ππ₯
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! ππ₯
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. ππ
By then, my easy Friday dinner was starting to look suspiciously like I hadnβt made enough food.
Then my daughter looked at me and asked,
βWhy didnβt you buy more skewers?β ππ’π₯
Turns out, the vegetables just needed ribeye on both sides and nowhere to run! ππ’
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.
Scrub the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a paper towel.
Β
Preheat your grill to medium-high heat, about 400Β°F (200Β°C). Ensure the grates are clean and lightly oiled to prevent sticking.
Individually wrap each sweet potato in aluminum foil. This helps them cook evenly and prevents them from drying out on the grill.
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.
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.
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.
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.Β We like to serve them on our California State Shaped Serving and Cutting Board.
For extra flavor, marinate the ribeye overnight.
Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Feel free to add other vegetables like cherry tomatoes, or zucchini.
Enhance your grilled sweet potatoes with a dollop of butter, a sprinkle of cinnamon, or a drizzle of honey for added sweetness.
Servings 12
Serving Size 2 Kabobs
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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 nutritionistβs advice.