I’m such a sucker for kabobs! Not only are they super easy & simple, but I looooooove all the veggies.
This is a very versatile, simple recipe that is great for many different kinds of protein, or even veggies on their own. In fact, this is the first time I tried it, and I skewered up everyone’s favorite protein in one meal: steak for me, chicken for my husband, and salmon for my son. It doesn’t get any easier than custom tailored kabobs!
Grilled Asian Kabobs Recipe
Prep: 25 mins
Cook: 10 mins
Total: 35 mins
Yield: Adjust ingredients to desired serving count.
Recipe marinade is enough for 6 – 8 large skewers
Pick your favorite protein:
- Skinless salmon fillet (cut into 1-inch cubes)
- Boneless skinless chicken breast (cut into 2-inch pieces)
- Steak (I used the pre-cut stew meat)
- Pork (I’ve also found this in pre-cut stew meat)
Pick your favorite veggies:
- Fresh pineapple (cut into 1-inch chunks)
- Red onion (cut into chunks)
- Zucchini (thick ~1/2-inch slices)
- Bell peppers (cut into chunks) – I love mixing in green, yellow, orange, and red
- Whole mushrooms (white button or cremini work great)
- Cherry tomatoes
- Garnish: 2 tablespoons chopped fresh cilantro
- Garnish: Roasted sesame seeds
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon packed brown sugar
- 4 – 5 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- Freshly ground black pepper (to taste)
- In a small bowl, whisk together all the marinade ingredients.
- Thread all kabob ingredients onto skewers.
- Spray your grill with PAM® Grilling, then preheat to medium high heat.
- Brush marinade onto skewers and let sit for 10-15 minutes. Set aside remaining marinade.
- Throw your kabobs onto the grill. Turn occasionally until meat is cooked and veggies are tender (about 5-9 minutes, varies with grill temp).
- Pour your remaining marinade into a small saucepan over medium high heat. Bring to a boil, reduce heat, and simmer for about 5-6 minutes.
- Using a clean brush, re-brush fully cooked kabobs with the glazed marinade, or spoon it on your plate for dipping.
- Sprinkle kabobs with roasted sesame seeds and chopped cilantro & serve immediately.
My Recipe Notes:
How to Grate Ginger
Yeah, I had no idea how to do this, so I looked it up. You’ll want to make sure you have a nice, thick chunk that is easy to hold onto as you grate.
I made a little video on how to easily peel & grate fresh ginger:
I’m so glad I discovered how to do this because not only did I have no idea how to grate ginger, but I’ve been peeling it wrong my entire life. I’ve always used a potato peeler to get all the skin off, but always am annoyed with all the nooks and crannies. Simply slicing off the skin is so much easier!
I also saw that you can grate frozen ginger…I’m going to try that next and will provide an update on if it’s the same flavor.
No More Sticky Grill!
Don’t you hate when you’re grilling kabobs and the meat sticks onto the grill grates? Yeah…me too. I discovered the magic little wonder no-stick grill sprays of to help resolve this issue for me. I picked up both PAM® Grilling as well as Crisco Grill Master. So far, I’ve only tried the PAM® Grilling and it worked like a charm!
They’re formulated for higher temperatures to make your grilling smooth and stick-free. Not only does this save your food, but makes cleaning your grill afterwards a breeze.
You can find it in most local grocery stores next to the regular PAM® cooking sprays, or you can also buy it on Amazon.
I’ll definitely be using this from now on! I’ve never ever done the grilling. I always am too scared that I’ll screw it up all the food, so I used to make my husband do it every time. Now that I’m breaking out of my cooking shell, I am determined to grill more frequently. Plus, we just bought our home last fall and things have been so chaotic that this was our very first time testing out the super high-end grill in our beautiful entertainer’s backyard (all custom built in). It was a huge bonus and major attraction for us when we saw this house.
Convenience of Pre-Cut Meat
My opinion? So worth it!
I’m always looking for as many shortcuts in the kitchen as possible. Cutting proteins incorrectly is still something that makes me nervous. Whenever I watch Gordan Ramsey tear someone a new one for ruining an beautiful piece of meat, a little voice in my head goes…”Yep. You’d totally ruin that entire pantry trying to do it right.” 😉
When I found this awesomeness of pre-cut stew meat, I was super happy because it made the steak skewers a breeze. I only used a few pieces since I’m the only one in my family who prefers red meat. I saved the rest for a crock pot stew…double score!