Barbecue Teriyaki Steak Kabob

I was looking forward to date night this week. Always lots going on here and there is never enough time to get the things you want done. Seems for Ken “honey-do” lists are like recipes, just an outline! You’re lucky if you get a few of the things you need done in a day. It was one of those times. Patti and I were like ships in the fog, passing but not able to tie up to the dock.

Our rule is at 5 o’clock on Friday we are on the patio. Patti has her glass of wine and me with a fine IPA style Ale. I had the butcher cut some 2 inch sirloins a few weeks back and she got one of those out for tonight.

Teriyaki Sirloin Kabobs

Prep Time: 20 minutes
Cook Time: 10 minutes
Grill: Direct Medium High Heat

Sirloin Steak
1 large sirloin steak
Teriyaki Sauce, to cover meat (1 to 2 cups)
½ cup crushed red pepper flakes (this is zingy, you may want to cut back here a bit)
½ cup dry crushed garlic
½ cup dry minced onion
½ cup brown sugar
2 Tbsp. coarse ground black pepper
1 Tsp. liquid smoke

Preparing Grill: Medium Direct Heat

Barbecue Teriyaki Steak Kabob

Preheat your grill to medium heat (350). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavor. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Directions – Barbecue Teriyaki Sirloin Steak

Cut steak into ¼” thick strips cutting across the grain. I use a meat slicer so it goes quickly. If you are using a knife put the meat into the freezer until it is firm, not frozen, and it will slice easily. Mix all your ingredients in a ziplock bag or a bowl and add your steak strips. Refrigerate 2-3 hours or overnight.

Barbecue Teriyaki Steak Kabob

Drain the marinade and put your meat onto your skewers. Remember if you are using wooden skewers to soak them for at least 30 minutes before you use them or they will burn up on the grill.

Put your skewers on an oiled grill for 6-10 minutes to your taste. Turn the meat to cook evenly.

If you try to turn the kabobs too soon, they will stick to the grill. After 3 or 4 minutes check the meat to see if it is ready for you to it turn over. Then grill another 3 or 4 minutes.

Now grill to your taste, for me it’s ready to come off. For Patti it was ready about five minutes ago.

Ken & Patti

Ken & Patti Fisher
Date Night Doins BBQ For 2