There’s something magical about food on a stick—maybe it’s the nostalgia of summer cookouts or the fun of dipping and savoring each bite. These Teriyaki Beef and Veggie Skewers are my go-to when I want a meal that’s equal parts easy, healthy, and downright delicious. Tender strips of beef, crisp bell peppers, and sweet pineapple chunks get glazed in a sticky-sweet homemade teriyaki sauce that’s so good, you’ll want to drizzle it on everything. (No judgment if you lick the spoon!)
As a busy mom, I’m always looking for recipes that deliver big flavor without keeping me tied to the kitchen. Skewers are perfect because they come together quickly, cook in minutes, and make cleanup a breeze. Plus, they’re versatile—swap in your favorite veggies or add a kick of heat with a sprinkle of red pepper flakes. Whether you’re firing up the grill or using a grill pan indoors, these skewers are a guaranteed crowd-pleaser. Pro tip: Double the teriyaki sauce—you’ll thank me later.
Why You’ll Love These Teriyaki Beef Skewers
Here’s why this recipe earns a permanent spot in my dinner rotation:
- 30-minute meal: From prep to plate, it’s faster than takeout.
- Meal-prep friendly: Assemble skewers ahead and store them in the fridge.
- Kid-approved: The sweet-savory glaze is a hit with picky eaters.
- Perfect for gatherings: Great for BBQs, potlucks, or game-day snacks.
How to Make Teriyaki Beef and Veggie Skewers
Ingredients You’ll Need
- 1 lb flank steak or sirloin, thinly sliced
- 2 bell peppers (red, green, or yellow), cut into chunks
- 1 red onion, cut into wedges
- 1 cup pineapple chunks (fresh or canned)
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey or brown sugar
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Wooden or metal skewers (soak wooden ones for 30 minutes)
Step-by-Step Instructions
- Make the teriyaki glaze: In a small saucepan, combine soy sauce, honey, ginger, garlic, rice vinegar, and sesame oil. Simmer for 5 minutes until slightly thickened.
- Marinate the beef: Toss half the glaze with the sliced beef and let it sit for 10–15 minutes.
- Skewer it up: Thread beef, peppers, onion, and pineapple onto skewers, alternating ingredients.
- Grill or broil: Cook skewers for 3–4 minutes per side on a grill or under the broiler, brushing with extra glaze.
- Serve: Garnish with sesame seeds and sliced green onions. Pair with easy fried rice or a simple cucumber salad.
Tips for Skewer Success
Want pro-level results? Here’s what I’ve learned after (ahem) a few charred skewers:
- Cut evenly: Uniform pieces ensure everything cooks at the same rate.
- Don’t overcrowd: Leave space between ingredients for even caramelization.
- Baste generously: Brush on glaze during the last 2 minutes to avoid burning.
- Try variations: Swap beef for chicken, shrimp, or tofu. Love spice? Add a dash of sriracha to the glaze.
Frequently Asked Questions
Can I make teriyaki beef skewers ahead of time?
Yes! Assemble skewers up to 8 hours in advance and store them covered in the fridge. Wait to brush on the glaze until cooking.
What’s the best cut of beef for skewers?
Flank steak or sirloin works best—they’re tender and cook quickly. For more options, check out this guide to beef cuts.
Can I bake these skewers instead of grilling?
Absolutely. Bake at 400°F for 12–15 minutes, flipping halfway and broiling for 2 minutes at the end.
How do I prevent veggies from burning?
Cut them slightly larger than the beef, or partially pre-cook them (like microwaving onions for 1 minute).
Is teriyaki sauce gluten-free?
Only if you use tamari instead of soy sauce. Always check labels—some brands add wheat.
What sides pair well with beef skewers?
Try Asian cucumber salad, steamed jasmine rice, or grilled zucchini. For dessert, these grilled pineapple rings are a natural fit!
Whether it’s a busy Tuesday or a weekend cookout, these Teriyaki Beef and Veggie Skewers never disappoint. The balance of savory, sweet, and smoky flavors feels like a treat, but the simplicity keeps it totally doable. I’d love to hear how yours turn out—tag me on Instagram or drop a comment below. Happy skewering!
“
