Teriyaki Shish Kabobs

These loaded shish kabobs are the kind of project that pays off big at the cookout.

Chunky cubes of round steak marinate overnight in a homemade teriyaki sauce built from brown sugar, ketchup, vinegar, soy sauce, garlic and ginger. It’s thick, sweet, tangy and deeply flavored.

The next day, everything gets threaded onto skewers: the beef alongside juicy pineapple chunks, whole mushrooms, quartered onions, green bell peppers and bright cherry tomatoes.

Brush them with that sticky marinade as they grill, and the sugars caramelize into a dark, glossy crust on every piece.

Pile it all over a bed of hot rice and you’ve got a meal that looks as impressive as it tastes.

Pro Tips

• Marinate overnight and stir the dish a few times so every cube gets equal time soaking in the sauce.
• Add the cherry tomatoes only when skewering, not during the overnight marinade. They’ll turn to mush if they soak too long.
• The homemade teriyaki marinade also works beautifully on pork chops or chicken if you want to mix up the protein.
• Cut the beef into uniform 1.5-inch cubes for even cooking on the grill.