Home Cooks > Recipes > Summer Orange Beef & Veggie Kabobs

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Yield: Makes 4 servings

1 pound boneless beef top sirloin steak, cut 1 inch thick
1 summer squash, cut into 1-inch pieces (or 12 baby pattypan)
1 medium red or green bell pepper, cut into 1-1/2-inch pieces

1/2 cup Kikkoman Teriyaki Marinade & Sauce*
1/3 cup orange marmalade
1 to 2 teaspoons Kikkoman Sriracha Hot Chili Sauce
1 large clove garlic, minced

*May substitute Gluten Free Teriyaki Marinade & Sauce


Total Recipe Time:  30 to 35 minutes
Marinade Time:  15 minutes to 2 hours


  1. Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients in small bowl, stirring well. Reserve 2 tablespoons marinade. Place half of remaining marinade and beef in food-safe plastic bag; turn to coat. Place remaining marinade, squash and bell pepper in another food-safe plastic bag. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
  2. Remove beef and vegetables from marinade; discard marinade. Alternately thread beef and vegetables evenly onto four 15-inch metal skewers.
  3. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons marinade.


Cook's Tip:  One medium yellow squash, cut into 1-inch pieces, may be substituted for pattypan squash.

Cook's Tip:  Four 15-inch bamboo skewers may be subsituted for metal skewers. Soak in water 10 minutes before using; drain.

Nutrition information per serving: 224 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 680 mg sodium; 15 g carbohydrate; 1.6 g fiber; 28 g protein; 10.6 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 2.0 mg iron; 30.5 mcg selenium; 4.9 mg zinc; 100.7 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.


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