Teriyaki Sirloin Kabobs
Prep time: 
Cook time: 
Total time: 
  • .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
  1. Soak wooden skewers in water (or prepare metal skewers).
  2. 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.
  3. 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.
  4. 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.
  5. Thread the meat on to the skewers, 5 per skewer, and place on the broiler pan.
  6. Broil for about 5 minutes, until the meat is no longer pink.
  7. Using tongs, flip the skewers over, brush with the marinade from the bag, and broil for 5 minutes on the other side.
  8. 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!
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2013/05/16/teriyaki-sirloin-kabobs/