Teriyaki Sirloin Kabobs

This amazing recipe comes to us courtesy of the extremely talented and extremely humble Amy from Paleo Cupboard.  Amy never ceases to amaze me with her creativity when it comes to food flavors or food presentation.  Most days I avoid trying to see her Instagram feed, mainly because I get hungry and jealous that I am not eating it.  She doesn’t live too far away from me so I am going to start coercing her to deliver.  I won’t bump my gums anymore, but make sure you go check out her page when you are done with this delicious recipe.  And here is Amy:

Steak Kabobs

“I have been a food lover since a young age, and I am always looking for new and unique foods to try. I have had the opportunity to travel to many countries and sample a wide variety of foods, and I love creating dishes that are inspired by cultures from all over the world. I learned to cook by watching my Grandmother create amazing food in the kitchen. She would put a tremendous amount of love and care into every meal, and I try to emulate that same level of passion in the food I make. I work full time and have two young kids, but I spend any free time I have in the kitchen working on recipes that are full of flavor and are family friendly. Creating nourishing food for my friends and family is my favorite pastime, and I enjoy sharing my recipes with others so they can create healthy and delicious food too.”


Steak Kabobs

I just wanted to thank Amy for taking the time to do a guest post for us and sharing her culinary genius.  I am going to make her read all the comments, so please take a moment to let her know what you think about her recipe and the rest of her extraordinary recipes.

4.8 from 5 reviews
Teriyaki Sirloin Kabobs
Prep time
Cook time
Total time
Serves: 4
Teriyaki Marinade
  1. Place the sirloin in a resealable plastic bag or container.
  2. Place the marinade ingredients in a small saucepan over medium heat and stir until combined.
  3. Set aside and allow to cool.
  4. Pour about 3/4 of the marinade over the meat and set the rest aside for basting later.
  5. Cover the meat and place in the refrigerator to marinate for 6 - 24 hours.
  6. If using wooden skewers, allow them to soak in water for at least 10 minutes.
  7. Preheat your grill to medium-high heat
  8. Skewer the meat, pineapple, peppers and onions and place on the grill.
  9. Baste with the extra teriyaki sauce
  10. Cook the skewers, turning as needed, for about 8-10 minutes or until the meat is cooked to your liking and the vegetables are tender.
  11. Remove, serve, and Enjoy

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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  1. I live in Interior Alaska and finding coconut aminos is very hard. I’d have to order it but with the cost of groceries up here I cant really afford to do that so could you use say, Tamari in place? I know its probably not paleo but its the best I can do.

  2. I cant wait for the weekend to try this! Thank-you sir!
    I love having paleo recipes for store bought sauces. Yipeee
    I’m seeing this one to my ziplist!

  3. Can you cook these another way other than the grill? Hubby is TDY and I have no idea how to use the grill – smh- embarassed :-D

  4. This looks like a great midweek meal at only 30 mins total prep/cook time.

    I love the simplicity of your Teriyaki Marinade.

    Thanks!!!!! (I’ll rate it 5 stars anyway btw even though im not making it until saturday… I can tell its going to be awesome)

  5. I’m deployed right now and am DROOLING on watch as we speak…these look amazing…this recipe is definitely added to my peanut-free category as it has just been discovered that..in addition to being allergic to many MANY fruits, I now have to avoid peanuts…more almond butter for me!!! Thanks Amy!!!!

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