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Summer Teriyaki Shish Kebabs

A warm, sunny summer in Ireland is too good to waste by remaining indoors at meal times.  Roll out the barbeque or buy a disposable one and make the garden your dining room.  Beef or chicken kebabs are the perfect barbeque option - fresh, quick, healthy and, compliments of our teriyaki marinade, very tasty.  We have given a recipe here for homemade teriyaki sauce but if you want the EASY option, you can purchase ready made teriyaki sauce.  Either way, when this dish is served with some steamed new season baby potatoes and a fresh salad, it's what summer memories are made of...

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  • You'll need kebab skewers - either metal or wooden ones - on which to stick the meat and vegetables.

  • 120ml soy sauce

  • 120ml water

  • 2 tablespoon cornstarch

  • 8 tablespoons honey (to taste)

  • 4 tablespoons rice vinegar (to taste)

  • 4 tablespoons pineapple juice

  • 3 clove garlic, minced

  • 1 teaspoon grated ginger

  • 800g beef sirloin tips and/or chicken breast pieces, cut into 1 1/2-inch cubes

  • 1 pineapple, peeled, cored, and cut into 1 1/2-inch cubes

  • 2 red onions, sliced into 1 1/2-inch cubes (about 3 onion layers each)

  • 3 medium red, yellow, or orange bell peppers, cut into 1 1/2-inch squares


  • In a small pot whisk soy sauce, water, and cornstarch together until smooth.

  • Add vinegar, garlic, ginger and pineapple juice.

  • Heat over medium-high heat until warm and then whisk in honey until dissolved.

  • Bring to a boil. Reduce heat to medium and whisk constantly until desired thickness is reached. Do not leave unattended it thickens quickly once it gets boiling and will rapidly burn.

  • Taste and adjust as desired. If too thick, thin with additional water to desired consistency.  Sauce will thicken as it stands. If too thick simply whisk in a few tablespoons of warm water at a time until desired consistency is reached.

  • Put half the teriyaki sauce and the beef into a conatiner (preferably a ziplock bag with the air squeezed out) and allow to marinate for 2-5 hours.  Set aside the rest of the teriyaki until you are ready to grill your kebabs.

  • When you are ready to eat, fire up your barbeque and while it is heating, assemble your kebabs.  Discard the teriyaki sauce from the marinade.

  • Assemble the kebabs by alternating the meat, pineapple, onion and peppers pieces on the kebab sticks.

  • Once your barbeque or grill is sufficiently hot, grill the kebabs over direct heat on each side until the beef is well seared on all sides (approx 3 min total).

  • Remove kebabs from grill and apply the rest of the reserved teriyaki sauce to the kebabs.  

  • Place kebabs back on the grill and heat again for a further 5 minutes until the meat is done to your liking.

  • For the complete healthy barbeque meal, serve with some new season baby potatoes and a fresh salad.

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