Grilled Sesame Teriyaki Chicken and Steak Kabobs

My boyfriend and I grill about 3 to 5 nights a week.  Meat just has a better flavor when it’s done right on the grill. Now that summer’s almost here it’s time to fire up those grills. Living in south Florida it’s always like summer here, but to most others in the country you have to squeeze every drop out of summer that you can.

My boyfriend is a Master Griller. And I’m not blowing smoke up anyone’s behind. It’s like an art form. I sometimes get more excited seeing what he’s grilling than I do him.  Is that bad? All I know is when that first piece of grilled perfection hits my mouth, it’s like an explosion of taste.  Pure pleasure.  A juicy moist party  dancing around my palate.  Pure bliss.

Saturday I suggested we do sesame teriyaki chicken and steak kabobs on the grill. Deal is,  I shop, make sides, and marinade. He slices, dices, assembles, and grills. We have such a symbiotic thing going on in the kitchen 😉

I found a great marinade recipe on The Boogie Blog.
Grilled Sesame Teriyaki Chicken and Steak Kabobs
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
I quadrupled the marinade recipe. It will give you plenty extra to glaze over skewers while grilling for extra taste.
  • 2 T bone steaks
  • 2 large thick boneless chicken breasts
  • Skewers
  • 1 med to large red pepper
  • 1 med to large yellow pepper
  • 1 med to large green pepper
  • 1 large red/purple onion
  • Fresh Cut Pinapple
  • Marinade:
  • 8 tablespoons Kikoman teriyaki sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons sugar
  • 6 teaspoons honey
  • 6 teaspoons Worcestershire sauce
  • 6 teaspoons freshly squeezed lemon juice
  • 6 tablespoons sesame oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger (optional)
  • ½ handful of toasted or regular sesame seeds
  1. Cut chicken and steak into large chunk squares. Poke holes into squares of meat with a toothpick.
  2. Keep meat separated and place into small ziploc bags
  3. Dice peppers, onions, and pineapple into large squares. You want them sturdy on the skewer. Place into a dish and refrigerate.
  4. Add all marinade ingredients into a medium sized bowl. Add generous amount of sesame seeds.
  5. Whisk marinade well.
  6. Pour into chicken and steak baggies until generously coated. Seal and place into fridge to marinate at least 3 hours.
  7. Reserve rest of marinade in jar for basting while grilling.
  8. Once ready Preheat grill then place heat on medium
  9. Assemble your skewers. Mix up a couple of cocktails and head out to the patio to relax while grilling. You want to inhale all the glorious scents trust me.
  10. They should take about 15 to 20 minutes but keep a close eye on them turning every 5 minutes or so. Don't forget to baste your skewers with the reserved marinade.
This pairs well with a garden salad. In place of tomatoes I use a whole sliced Fugi apple and top with a raspberry vinegarette dressing. Now pop open a nice bottle of Napa Cabernet and you got yourself one exquisite summer meal.

What is your favorite summer grill mate?
Tidy Mom


Related posts:



  1. avatar

    When this great, big, flawless photo popped into my mailbox, I said, ‘Who is this?” I subscribe to Paula Deen, All Recipes, and various cooking sites, and assumed this was a highly professional e-newsletter. OMg, it’s my friend, Sherri! Look at you! Wow – I have kabob envy. Those look incredible. We had kabobs last year with Montana Lady from MySpace/Facebook. I’ve never tried to make them on my own, but maybe with your inspiration, I can do this! 🙂

    • avatar

      Wow Jean thanks! That’s a really huge compliment. Not only am I now obsessed with food, (okay, I’ve always been obsessed with food!) I’m obsessed with photographing it. TZ bought me an awesome camera for xmas but I’m afraid to tell him I’m going to need to trade up @ some point.

      You can do the kabobs, they’re easy. The key is to cutting thick slices of veggies, pineapple, and meat so they stay on the skewer. “Youcaaandewwwit!”

  2. Pingback: 30 Delicious Backyard BBQ Side Dishes | Simple Organized Living

  3. avatar
    Morgan Whitehead

    These look so good! I want to make them for my son’s birthday, how many kabobs should I make to feed roughly 20 people? I would need to multiply the ingredients 8-10x correct? Since this feeds 2-3?

    • avatar

      Morgan, Yes, I would say you need at least 2 skewers per adult. So if some are children you should have more than enough. Especially if you have sides and birthday cake. I was just thinking today, I need to make these again! It’s been awhile. They are really delicious, I don’t know why I don’t have them on the rotation more often, since it is always grilling season here in S. Florida.


Leave a Comment

Your email address will not be published. Required fields are marked *


Rate this recipe: