Teriyaki Kebabs

These Teriyaki Kebabs are so deliciously irresistible that even my fussy eater, Mr 4, who could give or take his meat meals, LOVES them! It's now one of his favorite dishes and he regularly asks for it! Maybe it's the sweetness of the teriyaki sauce or maybe it's the fun of pulling the pieces of meat off of the skewers. Whatever the reason, this is a super nutritious recipe which the whole family adores.

I adapted this recipe from The Fussy Eaters' Recipe Book, a book which I have had for a while and now that Mr 4's diet is broadening, I'm referring to it more and more for inspiration. In fact, Mr 4 also loves paging through this book as there are lots of pictures of beautiful, nourishing food and of children enjoying the yummy dishes. So really, it's a book that's a major source of inspiration to our whole family!

The Teriyaki Kebabs couldn't be simpler to prepare. First the sauce is made by combining the Tamari, honey, rice wine vinegar and oil in a small saucepan and heating gently on the stove top.

When the Teriyaki Sauce has cooled down a little, add the chopped steak pieces, mix and marinade in the fridge for at least an hour.

Then it's simply a matter of threading the marinated meat onto skewers, which have been soaked to prevent burning.

Finally, cook until browned and cooked through. The boys love picking the pieces off the skewers and getting their fingers covered in the yummy homemade Teriyaki sauce!

In the recipe below I use Porterhouse Steak, but I've also had great success with substituting Salmon for a delicious fish dish.  Whichever protein you choose, you will love these Teriyaki Kebabs!

Teriyaki Kebabs
Adapted from The Fussy Eaters' Recipe Book by Annabel Karmel

1 Tablespoon Tamari (Fermented Soy Sauce)
1 Tablespoon Organic Honey
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
200g Porterhouse Steak
4 Skewers, soaked to prevent burning and splintering

1. In a small saucepan over low heat, combine the tamari, honey, vinegar and oil.
2. Stir the sauce regularly until boiling and then allow to boil for 45 seconds.
3. Remove the sauce from the heat and allow to cool.
4. Cut the steak into pieces and place in the cooled sauce to marinade.
5. Refrigerate for at least an hour, turning the steak in the marinade every now and then so that the marinade is evenly distributed.
6. Once the meat has marinated, heat a large frying pan or grill pan or BBQ, thread the meat onto the prepared skewers and cook, turning frequently, until golden and cooked through. Keep a close eye on it though as it may brown quickly because of the sugars from the honey in the sauce.
7. Once cooked through, allow to cool slightly and enjoy!

Makes 4 Teriyaki Kebabs

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