Beef Yakitori

This image courtesy of Sheri Giblin

Editor's Note: When you think of grilled beef recipes, you probably envision thick and juicy hamburgers. But if you're ready to try something different for your next cookout, then keep reading. This recipe for Beef Yakitori is easy to make and can be ready for grilling within an afternoon. You'll love serving this Beef Yakitori recipe for a watch party, tailgate, or casual get-together with neighbors and friends. This recipe is so easy to serve, too, as the beef is placed on skewers before it is cooked on the grill. You can serve this beef recipe with your favorite dishes for a barbecue, including corn on the cob, fresh vegetables, and homemade potato salad.

Double or triple all the ingredients.

Halve the ingredients, or serve larger portions of more skewers per person.

Marinate the beef for up to 8 hours, refrigerated. It is best to skewer the meat and grill just before serving.

Makes12 skewers

Cooking MethodGrilling



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party, Family Get Together, Game Day, Tailgate Party

Recipe CourseAppetizer, Main Course

EquipmentGrill, Grill Pan

Five Ingredients or LessYes

MealDinner, Lunch, Snack

Taste and TextureMeaty, Savory

Type of DishSkewer


  • 1/2 cup mirin (sweet rice wine) or dry sherry
  • 1/2 cup soy sauce, preferably reduced-sodium
  • 1/2 cup chicken broth
  • 1 tablespoon finely grated or minced fresh ginger
  • 1 teaspoon pressed or minced garlic
  • 3/4 pound sirloin or tri-tip steak
  • 8 green onions, trimmed to 4 inches from root end
  • 2 teaspoons toasted sesame seeds


  1. To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.

  2. Cut the beef into 24 (1-inch) squares about 1/2 inch thick. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally. Cut the trimmed green onions into thirds. Soak 12 (4- to 6-inch) bamboo skewers in water for at least 1 hour.

  3. Preheat an outdoor grill.

  4. Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer. Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side. Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds. Set the plate on a warming tray to keep warm, if you wish.


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