The only summer grilling recipe you need this July.

If there's one recipe that belongs on your grill every single summer, this is it.

Teriyaki beef kabobs are fast, simple, and the kind of meal that makes everyone at the table happy. Throw in some fresh vegetables and pineapple, close the lid, and fifteen minutes later, you've got something that looks and tastes like you put in a lot more effort than you did. That's the beauty of good beef. It does most of the work for you.

 

Freedom 250 Box Still Available!

We are using our grass-finished kabob meat for this recipe, which comes pre-cut and weighs about 1 pound per package. It’s tender, flavorful, and made for exactly this kind of cooking.

If you want to stock up before summer gets away from you, it’s also available in our Freedom 250 Beef Box along with ribeyes, New York strips, sirloin steaks, burger patties, and ground beef. July only, so grab it now!

SHOP THE STORE

What You'll Need

• Grassy Flat Ranch kabob meat (about 1 lb, pre-cut into pieces)

• Your favorite store-bought teriyaki marinade

• Zucchini, cut into thick rounds

• Bell peppers, any color, cut into chunks

• Red onion, cut into wedges

• Pineapple, cut into chunks

• Skewers

That's it! No complicated prep, no hard-to-find ingredients. Just good beef and whatever fresh produce you've got on hand.

Before you Grill

Pour your teriyaki marinade over the kabob meat and let it sit for at least two hours. Overnight is even better. The longer the meat sits, the deeper the flavor gets, and with grass-finished beef, you're already starting from a great place, so the marinade really gets to build.

Set some marinade aside before you add the meat. We’ll use it at the end as a dipping sauce or final glaze, and you don't want to use anything that's been in contact with raw meat.

Building Your Skewers

Thread your skewers alternating between the meat and vegetables. Don't pack them too tightly. The heat needs to circulate each piece to cook everything evenly and get that good char on the edges.

 

How to Grill Them

Preheat your grill to medium-high. You want it hot enough to get a good sear but not so hot that everything chars before the inside cooks through.

Place your kabobs on the grill and close the lid. 

Use a reliable instant-read thermometer to check for doneness. We use the Thermapen and we absolutely love it! For beef kabobs, aim for an internal temperature of 145 degrees Fahrenheit for medium.

Pull them slightly before that because carryover cooking will bring them up a few degrees while they rest.

Serving

• Let the kabobs rest for 2-3 minutes before serving. 

• Use the reserved teriyaki marinade as a finish or dipping sauce.

• Serve over rice, on their own, or straight off the skewer!

Why Grass-Finished Beef Makes a Difference Here

Kabobs are a recipe where the quality of the beef really shows. Because the pieces are small and the cook time is short, there isn’t much room to hide behind a heavy sauce or a long braise. The flavor of the meat itself is front and center.

Our kabob meat comes from grass-finished cattle raised on open pasture in Southern Utah with no added hormones and no antibiotics. It’s dry-aged before processing, which concentrates the natural flavor and improves the texture. 

Single-animal sourced. USDA inspected. Vacuum-sealed and frozen solid for pickup.

Where to Get the Meat

Our grass-finished kabob meat is available at our ranch store.

SHOP KABOB MEAT

It is also included in the Freedom 250 Beef Box, our July-only gift box packed with $250 worth of our favorite cuts for $220. The box includes kabob/stew meat, ribeyes, New York strips, sirloin steaks, burger patties, and ground beef.

Ten meals' worth of beef raised right here on our family ranch.

Available July only and while supplies last. Local pickup in Washington and Iron Counties, Utah.

SHOP THE FREEDOM 250 BEEF BOX

The Grassy Flat Table is our recipe series featuring simple, honest cooking built around grass-finished beef from our family ranch in Southern Utah.