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"Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce."
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4 h 40 m servings 304 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
  2. Preheat grill for medium-high heat.
  3. Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
  4. Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 254 Ratings

Most helpful positive review

We made these kabobs for Memorial Day this week. As the recipe was stated, I'm sure it would be great, which is why I'm giving it a 4 star rating. After reading the many reviews, I decided to ...

Most helpful critical review

This was not bad, but I would rather use soy in place of Teriyake sauce.

We made these kabobs for Memorial Day this week. As the recipe was stated, I'm sure it would be great, which is why I'm giving it a 4 star rating. After reading the many reviews, I decided to ...

I've experimented with several kabob recipes, and this turned out to be the very best. The combination of honey and teriyaki sauce worked well. I marinated it for 8 hours, and that was sufficien...

Great marinade! It's so simple and tastes so good! I cut the recipe in half and used it for a little over a pound of sirloin. I used minced garlic instead of garlic powder and added a little oli...

I had to make something for a camping trip for 8 people, I marinated the ingredients in a plastic bag the night before we left and speared them at the camp site. They were amazing. I modified ...

This recipe was a huge hit at our 4th of July cookout!! The flavor turned out delicious!! Next time I'll marinate the veggies separately and not as long as the meat. My mushrooms soaked up al...

This is great! I liked it more so on the chicken than the steak, but still a thumbs up. I added a TBSP. of roasted garlic Montreal Chicken seasoning (McCormick) to the chicken & the red pepper...

Marinating the vegetables along with the steak and/or chicken makes these kabobs delicious. I highly recommend.

Excellent flavor. This was my first time making kabobs and it was so easy. The veggies stayed crisp just the way I like them and the meat was so tender and juicy too. Lots of flavor. Thanks

I doubled the marinade recipe because it didnt seem like quite enough. The results were amazing. Everyone raved.

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