Sizzling Teriyaki Ribeye Kabobs: A Symphony of Color, Flavor, and Nutrition
Welcome to a grilling masterpiece that not only pleases the palate but also packs a punch of nutrition! On today’s menu at Doctor Delicious Dishes, we’re featuring "Teriyaki Ribeye Kabobs," 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 not only adds a splash of color and a burst of flavor but also brings 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. Let’s skewer up some goodness and turn ordinary ingredients into an extraordinary, health-boosting meal!
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.
- 1.5 Pounds Thick Cut Boneless Ribeye Steak, cut into 1-inch cubes
- 1 Large Yellow Onion, cut into 1-inch wedges
- 1 Large Green Bell Pepper, cut into 1-inch cubes
- 1 Large Yellow Bell Pepper, cut into 1-inch cubes
- 5 Large White Mushrooms, sliced into thick slices
- 1 Cup Kikkoman Takumi Teriyaki Sauce
- 6 Medium 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.
- 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.
- 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.
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 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.