Yuzu Ponzu Grilled Steak and Vegetable Kebabs
Updated Jul 07, 2025, Published Jul 26, 2024
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When it comes to summer grilling, it’s easy to fall into a routine of the same old marinades and skewers. But if you’re looking to shake things up, these Yuzu Ponzu Grilled Steak and Vegetable Kebabs are just the ticket. Combining tender beef sirloin with a vibrant mix of vegetables, all marinated in a tangy yuzu ponzu sauce, this dish brings a refreshing citrusy twist to your barbecue repertoire
The star ingredient in this recipe is Marukan Yuzu Ponzu. This citrusy, soy-based sauce adds a bright and tangy note to the kebabs, enhancing the natural flavors of the beef and vegetables. Marukan Yuzu Ponzu not only serves as a marinade but also as a finishing drizzle, bringing a burst of freshness to every bite.
Table of Contents
Why You’ll Love This Recipe
First and foremost, the unique flavor profile sets these kebabs apart. The yuzu ponzu marinade infuses the steak and veggies with a delightful blend of citrus and umami, offering a light yet savory taste that’s perfect for warm-weather dining.
Moreover, this recipe is incredibly versatile. Whether you’re hosting a backyard cookout or preparing a quick weeknight dinner, these kebabs are both impressive and easy to make. Plus, they’re naturally gluten-free and dairy-free, making them suitable for a variety of dietary needs.
What You Will Need
To prepare these flavorful kebabs, you’ll need the following ingredients:
- Beef sirloin: Choose a tender cut for the best texture.
- Assorted vegetables: Bell peppers, zucchini, and red onions add color and flavor.
- Marukan Yuzu ponzu sauce: This citrus-based sauce is key to the marinade’s unique taste.
- Skewers: If using wooden skewers, be sure to soak them in water beforehand to prevent burning.
With these simple ingredients, you’re well on your way to creating a dish that’s both delicious and visually appealing.
Tips and Variations
To ensure your kebabs turn out perfectly, consider the following tips:
- Marinate adequately: Allow the steak and vegetables to marinate for at least 30 minutes to absorb the flavors fully.
- Uniform sizing: Cut the steak and vegetables into similar-sized pieces to promote even cooking.
- Grill temperature: Preheat your grill to medium-high heat to achieve a nice sear without overcooking.
For variations, feel free to experiment with different vegetables like mushrooms or cherry tomatoes. You can also substitute chicken or tofu for the beef to suit your preferences.
Frequently Asked Questions
Can I use a different cut of beef?
Absolutely. While sirloin is recommended for its tenderness, other cuts like ribeye or flank steak can also work well.
Is Marukan yuzu ponzu sauce gluten-free?
Yes! While many ponzu sauces are not, Marukan is gluten-free.
Can I prepare these kebabs in advance?
Yes, you can marinate the ingredients and assemble the skewers ahead of time. Store them in the refrigerator until you’re ready to grill.
What if I don’t have a grill?
No problem. You can cook the kebabs on a stovetop grill pan or broil them in the oven, adjusting the cooking time as needed.
For more grilling recipes, go here.
Yuzu Ponzu Grilled Steak and Vegetable Kebabs
Ingredients
- 1 ½ pounds beef sirloin steak, , cut into 1-inch cubes
- ¼ cup Marukan Yuzu Ponzu, , plus more for drizzling
- 2 tablespoons olive oil
- 2 cloves garlic, , minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 bell peppers, (assorted colors), cut into 1-inch pieces
- 1 red onion, , cut into 1-inch pieces
- 8 ounces button mushrooms
- Wooden or metal skewers, (if using wooden skewers, soak them in water for at least 30 minutes before grilling)
- Fresh parsley or cilantro, , chopped (optional)
Instructions
- In a bowl, whisk together Marukan Yuzu Ponzu, olive oil, minced garlic, smoked paprika, salt, and pepper. Place the cubed steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, making sure it’s evenly coated. Cover or seal and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. Discard marinade.
- Preheat your grill to medium-high heat.
- Thread the steak and vegetables onto the skewers, alternating steak and vegetables.
- Once the grill is hot, oil the grates and place the kebabs on the grill. Cook for 8-10 minutes, turning occasionally, or until the steak reaches your desired level of doneness.
- Arrange the grilled steak and vegetable kebabs on a platter. Garnish with chopped parsley or cilantro, if desired. Drizzle additional Marukan Yuzu Ponzu over the kebabs just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
