Teriyaki Chicken and Beef Skewers

Katie Workman, photograph by Todd Coleman

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Makes 6 servings

2 tablespoons finely minced peeled fresh ginger

2/3 cup low-sodium soy sauce, or 1/2 cup regular soy sauce and 2 tablespoons water

2 tablespoons canola or vegetable oil, plus oil for the baking sheet

3 tablespoons mirin

1/4 cup firmly packed brown sugar

1 teaspoon cornstarch

2 pounds chicken tenders, or 2 pounds skinless, boneless chicken breasts or thighs, cut into 1/2 inch-wide strips, or 2 pounds sirloin steak, cut into 1/2-inch slices

Toasted sesame seeds

18 to 20 8-inch wooden or metal skewers

1 tablespoon finely minced garlic

Looking for a new, kid-friendly way to serve chicken that doesn’t involve breaded nuggets (or beef that doesn’t involve a burger bun)? Yes! Your child will gobble up these just-sweet-enough chicken or steak teriyaki skewers from The Mom 100 Cookbook by Katie Workman (Workman), one of our favorite new cookbooks full of simple, family-friendly meal ideas. Workman recommends serving the skewers alongside rice and steamed seasonal veggies.


Place the ginger, garlic, soy sauce, oil, mirin, brown sugar, and cornstarch in a small bowl or in a small container and stir well to shake to combine.

Pour the teriyaki marinade into a 1-quart heavy-duty zipper-top plastic bag or a larger plastic container with a lid. Add the chicken or steak and mix to coat well. Seal the bag or container and let the chicken or steak marinate in the refrigerator for 8 to 24 hours (the longer it marinates, the more pronounced the teriyaki flavor will be). You’ll want to flip the baggie or toss the meat in the container a couple of times during the marinating process so that it marinates evenly.

If you are using wooden skewers, at least 30 minutes before cooking soak them in water to cover in order to prevent them from burning. Lightly oil a rimmed baking sheet.

Preheat the broiler. (You can also grill these skewers on a charcoal or gas grill over high heat for 2 to 4 minutes per side.)

Remove the chicken or steak from the marinade, setting aside the marinade. Skewer 1 or 2 pieces of chicken or steak on each skewer lengthwise, threading them so they are on securely.

Place the skewers on the prepared baking sheet and broil until the teriyaki sauce turns a nice burnished color and the chicken is cooked through or the meat is cooked to your liking, 2 to 4 minutes on each side for chicken, another minute or 2 for medium steak.

Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce the heat to medium and let the marinade simmer until it becomes slightly reduced and glazelike, about 4 minutes

Serve the skewers on a platter sprinkled with the sesame seeds, if desired. Pass around the boiled marinade in a small pitcher or bowl for drizzling over the meat or whatever starch or veggies you are serving alongside.

Per Serving:

Calories: 207

Carbohydrates: 6 g

Fat: 3 g

Protein: 36 g

Fiber: 0 g

Active Time: 20 minutes

Total Time: 8 hours, 20 minutes