Teriyaki Steak & Chicken Kabobs - Dallas News | myFOXdfw.com

Teriyaki Steak & Chicken Kabobs

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Steak Ingredients:

2 Lbs. NY Strip Steak (or chicken)
1 Cup Soy Sauce or Tamari
2 Tbsp. Sesame Oil
2 Cloves Minced Garlic
2 Inches Minced Ginger
1/4 Cup Agave Nectar or Honey
1/4 Cup Brown Sugar
1/2 Tbsp. Fresh Ground Pepper
1/4 Cup Sambal
(Optional Chili Paste)
Ponzu Sauce
1 tbsp sliced cilantro and green onions for garnish


Place all ingredients, except Ponzu Sauce, in a gallon size zip lock bag and marinate for 1 to 24 hours.

Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Place the steak on the grill. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads: -- 120 degrees F to 125 degrees F for rare -- 125 degrees F to 130 degrees F for medium-rare -- 130 degrees F to 135 degrees F for medium.

Transfer the steaks to a cutting board and let rest for 5 minutes. Slice steak into bite size cubes, skewer with your preference of grilled veggies (see recipe below) and serve with Ponzu Sauce.

Garnish with sliced cilanto and green onions.

Grilled Veggies Ingredients:

1/4 Cup Vegetable Oil
1/2 Cup Soy Sauce or Tamari
1/2 Cup Pineapple Juice
1 Tbsp. Honey
1 Clove Minced Garlic
1/4 Tsp. Pepper
1 lb of your favorite seasonal veggies, cut into same size cubes as your protein. (summer squash, pineapple, tomatoes, onions are just a few examples)


Toss all ingredients in a ziplock bag for 15-30 minutes and place on hot grilled. Grill for 5-7 minutes until sugars carmelize and develop grill marks. Be careful to not over cook, because your veggies will be mushy and difficult to place on skewer.

Ponzu Sauce Ingredients:

1 Cup Soy Sauce or Tamari
2/3 Cup Lemon Juice
1/3 Cup Orange Juice
1 Tbsp. Orange Zest
1/2 Cup Dried Bonito Flakes
1 Clove Smashed Garlic
1 Inch Sliced Ginger
1/4 C Rice Wine Vinegar
2 sliced jalapeno peppers (optional)


Place all ingredients in a medium saucepan and bring to a boil. Reduce to low heat and let it simmer for 15 minutes.

Cool and then run the sauce through a sieve. Use this sauce to dip your pan fried dumpling, grilled steak or sushi or as a replacement for regular soy sauce.

*Quick Tip: Ponzu sauce can be made in advance and stored for up to 1 month in the refrigerator.

Fun skewers can be found online at http://www.bioandchic.com.


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