This teriyaki recipe is delicious – salty and sweet, and so easy to make. I love making my own sauces and marinades because there are no fillers, just a few pure ingredients. Kabobs are simple to prepare and cook quickly, and are, like Shish Taouk – Chicken Kabobs, very versatile. Perfect for every occasion.
- .25 c light brown sugar, measure when packed
- 3 T soy sauce
- 2 large garlic cloves, crushed
- 2 t toasted sesame oil
- .5 t ground ginger
- 1 lb top sirloin (or whatever looks good in the meat department), cut in to 1" cubes
- Soak wooden skewers in water (or prepare metal skewers).
- Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl. Pour it into a a gallon-sized sealable plastic bag.
- Add the sirloin cubes, coat with the marinade, squeeze the excess air out of the bag, and seal. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
- Fire up the broiler in your oven (on “high,” if your oven gives you a choice), and place a rack about 4-5″ below. I like to use broiler pans when cooking meat so the fat drips away. Spray the top of the broiler pan with cooking spray.
- Thread the meat on to the skewers, 5 per skewer, and place on the broiler pan.
- Broil for about 5 minutes, until the meat is no longer pink.
- Using tongs, flip the skewers over, brush with the marinade from the bag, and broil for 5 minutes on the other side.
- If your pieces are no larger than 1″ x 1″, they should be cooked through at this point, but feel free to carefully remove a chunk with tongs and cut it in half to make sure. I like mine pink but not red in the center - delicious!
If you want extra sauce for dipping, I recommend doubling the recipe for the marinade and reserving half of it before you pour it into the bag. When the meat is broiling, cook the reserved marinade in a small pan or pot over medium heat for a few minutes until the sugar is melted and the color is uniform.
*New photos added Dec. 2016*