Air Fryer Teriyaki Beef Kabobs
Discovered by Nebraska meat scientists, the flat iron steak is known as the second most tender muscle of beef. With enough marbling to enhance its rich and deep beefy flavor, this cost-efficient steak is great for grilling, air frying, or pan searing.
Photo by Marusa Jonas
Yield: 6 servings
Ingredients:
For Teriyaki Sauce:
- 1/3 cup low sodium soy sauce
- 1 1/2 Tablespoons cornstarch
- 3 Tablespoons brown sugar
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 cup water
For Kabobs:
- 1 pound flat iron steak, cut into inch size cubes
- 1/2 red onion, scrubbed with clean vegetable brush under running water, chopped
- 1 red bell pepper, scrubbed with clean vegetable brush under running water, chopped
- 1/2 pineapple, scrubbed with clean vegetable brush under running water, peeled, chopped
- 1 medium zucchini, scrubbed with clean vegetable brush under running water, chopped
- 12 wooden kabob skewers, cut to 6 inches or to fit in your air fryer
- 3 cups cooked rice (optional)
- 1 Tablespoon sesame seeds (optional)
- 1/4 cup green onions, gently rubbed under cold running water, chopped (optional)
Directions:
- Wash hands with soap and water.
- In a small saucepan combine teriyaki sauce ingredients. Place on the stove over medium heat and cook, stirring constantly until bubbly and thickened enough to coat the back of a spoon, about 3 minutes. Set aside to cool.
- Soak wooden skewers in water for 10 minutes before using; drain.
- Cut meat, onion, bell pepper, pineapple, and zucchini into similar-sized pieces. Combine them in a large bowl.
- Add ½ the sauce and mix until everything is coated. Wash hands after handling uncooked meat.
- Set the air fryer to 400°F and preheat for 5 minutes.*
- Make kabobs by skewering meat cubes, vegetables and pineapple, leaving small space between each to ensure even cooking. Discard leftover marinade.
- Place 3-4 kabobs in an air fryer basket. Make sure they are not touching. Cook for 5-7 minutes, or until the meat reaches an internal temperature of 145°F on a food thermometer. Remove from air fryer and keep warm. Repeat with the remaining kabobs.
- Serve over rice, drizzled with teriyaki sauce. Sprinkle with sesame seeds and green onions, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
*This recipe can also be enjoyed on the grill! Preheat your grill to medium-high heat and grill the kabobs for 3-5 minutes per side, or until the meat reaches an internal temperature of 145°F on a food thermometer.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor