Teriyaki Kebabs

Recipe by
Total Time:
5-8 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 750 g - boneless mutton pieces
  • Hot cooked rice
  • 1/3 cup - soy sauce
  • 2 tbsp - vegetable oil
  • 1 tbsp - brown sugar
  • 1 - garlic clove, minced
  • 1 tsp - ground ginger
  • 1 tsp - seasoned salt
  • 12 - whole fresh mushrooms
  • 1 - large green bell pepper, cut into 1.5 inch pieces
  • 1 - large onion, cut into wedges
  • 12 - cherry tomatoes

How to Make Teriyaki Kebabs

  • In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well.
  • Pour half of the marinade into a large re-sealable plastic bag or shallow glass container; add mutton and turn to coat.
  • Seal or cover; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
  • Drain the meat, discarding the marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper, onion and tomatoes.
  • Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade.
  • Continue turning and basting for 8 to 10 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well done, 170 degrees F).
  • Serve meat and vegetables over rice if desired.