Paleo Teriyaki Beef Shish Kabobs

There’s no better eye candy for your next paleo grilling project than a colorful skewer loaded up with sizzling meat, peppers, onion and pineapple.

We whipped up this easy and tasty teriyaki beef shish kabob recipe over the holiday weekend – complete with my own soy-free teriyaki sauce/marinade that’s really simple to make.

We had grass-fed, pre-cut kabob beef we purchased from 5280 Meat Company thawed and ready to go for this one. But you can choose whatever cut of meat you like best. Steak, chicken, lamb or even shrimp would be excellent too – just remember to adjust your grilling time accordingly. You can also change-up the veggies and fruit too if you like.

You’ll want to give the meat enough time to soak up the teriyaki marinade before it hits the grill (anywhere from 30 minutes to two hours should be fine for most cuts). [av_sidebar widget_area=’Lockerdome’ av_uid=’av-sbixpb’]

Then it’s simply a matter of threading everything on your pre-soaked skewers and cooking over medium direct heat, turning every few minutes, for about 15 minutes of total cooking time – or until the meat is done. Try to leave a little space between each piece of meat on the skewer so the beef will cook through to the center.

Now there’s another method to grilling shish kabobs that will pretty much guarantee they come out perfectly: put each kind of ingredient together on separate skewers. In other words, put all the meat on one skewer, the veggies on another, and pineapple on its own skewer. That way you can let the meat cook until its done, and remove the veggies and fruit earlier so they won’t over cook. Then you can just slide off all the cooked wedges into a big bowl, mix them up, and let everyone choose exactly what they want to eat.

But of course my hubs likes to live dangerously, so he put a mix of everything on each skewer. And yes, the veggies might have gotten a little too charred in places but I didn’t hear him complaining when he gobbled those down.

Hope this quick little paleo teriyaki beef shish kabobs recipe gives you some delicious food for thought for your next outdoor barbecue or family picnic this summer! Enjoy!

Paleo Teriyaki Beef Shish Kabobs Recipe

Paleo Teriyaki Beef Shish Kabobs Recipe


  • 1 1/2 lb beef, cut into about 1" cubes*
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 red onion, cut into wedges
  • For the sauce/marinade, try my soy-free Paleo Teriyaki Sauce Recipe


  1. If using wooden skewers, soak in water for about an hour
  2. Prepare the Paleo Teriyaki Sauce Recipe and let it cool down
  3. Cut the meat into 1" cubes
  4. Place the cubed meat in a sealable plastic bag and add about 1/4 cup of the Paleo Teriyaki Sauce. Seal the bag and place in refrigerator for about 30 minutes to marinate. Reserve the remaining sauce for basting when grilling
  5. Slice the pineapple, peppers and onions into about 1" wedges
  6. Remove marinated meat from refrigerator, and discard used marinade
  7. Assemble skewers - leave a little extra space between the pieces of meat so they'll cook evenly
  8. Season skewers with salt and pepper, then drizzle with a little olive oil
  9. Preheat grill to medium, oil grate, and place shish kabobs over direct heat turning frequently and brushing generously with the reserved Paleo Teriyaki Sauce until nicely browned on all sides and the meat is no longer pink in the center – about 15 minutes
  10. Serve with more of the reserved Paleo Teriyaki Sauce on the side if desired


* Choose your favorite meat – sirloin, filet mignon, porterhouse – or whatever you like. You can also try with chicken, shrimp or lamb – adjust cooking times accordingly

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  1. I’ll take them eat. You can have the veggies.

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