Traeger Hibachi Steak Skewers
I like to play with my food… so this Traeger Hibachi Steak Skewers recipe made perfect sense to me.
And by playing, I mean I have FUN coming up with twists and spins on my recipes.
So if you think “this isn’t ‘hibachi’ at all”… well, you’re correct.
But they have all the yummy ingredients you’d get at a Japanese hibachi steakhouse, just served in kabob form and cooked on the Traeger.
Too weird for ya?
Try throwing any rules out the window and play with your food too, it can be really fun 🙂
How to make this Traeger Hibachi Steak Skewers recipe
First we will marinate the steak.
I have 1 1/2 pounds of flat iron steak, but most steak cuts (sirloin, strip steak, etc.) will work just fine.
Cut the steak into inch size pieces and put them in a gallon size plastic bag.
Add some soy sauce, garlic, ginger, and honey.
Then massage the bag and marinate in the fridge for a few hours or overnight.
Once you are ready to make the kabobs cut an onion, zucchini, and baby portobello mushrooms into similar size pieces as the steak.
Put them in a bowl and toss with a little more soy sauce, garlic, ginger, and a little sesame oil.
Why did I pick these veggies, you might ask?!
Well, that’s what they give you at those Japanese hibachi places 😉
Then put the steak and veggies onto about 10 to 12 skewers just like this.
Season with a little kosher salt and pepper as well.
If you are using wooden skewers I recommend soaking them in water for several hours.
Then set the Traeger pellet grill to 375 degrees and place the kabobs right on the grill grate.
They will cook 16 to 20 minutes total, flipping halfway through.
Just remove them once the steak and veggies are cooked how you like.
Serve this Traeger Hibachi Steak Skewers recipe with some homemade yum yum sauce!
Just mix together mayo, ketchup, sugar, paprika, and garlic powder.
You could even serve this with rice if desired 🙂
If you like this Traeger Hibachi Steak Skewers recipe, you might also like these recipes…
Traeger Philly Cheesesteak Lasagna
Traeger Pineapple Sunshine Pig Shots
Blackstone Steak and Smashed Potatoes
Traeger Old Bay Shrimp Boil
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Traeger Hibachi Steak Skewers
Equipment
- Traeger/Pellet Grill
Ingredients
- 1 1/2 pounds steak of choice (I used flat iron steak)
- 4 tablespoons soy sauce
- 1 1/2 tablespoons garlic paste or minced garlic
- 1 1/2 tablespoons ginger paste or grated ginger
- 1 tablespoon honey
- 2 small zucchini
- 8 ounces baby portobello mushrooms
- 1 onion
- 1 teaspoon sesame oil (optional)
- kosher salt, pepper
- 3/4 cup mayo
- 1/4 cup ketchup
- 1 tablespoon sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 10 to 12 kabob skewers (if wooden soak in water for a few hours)
Instructions
- Cut the steak into 1 inch cubes and place in a bowl or gallon size plastic bag. Add half of the soy sauce, 1 tablespoon of the garlic paste, 1 tablespoon of the ginger paste, and the honey. Toss until evenly coated. Marinate in the fridge several hours or overnight.
- Cut the zucchini, mushrooms, and onion into similar size pieces as the steak. Depending on size of the mushrooms you may leave them whole or cut them in half. Place the veggies in a bowl and add the remaining soy sauce, garlic, and ginger paste, and the sesame oil (if using). Toss until evenly coated.
- Put the steak and veggies onto the skewers. Season with kosher salt and pepper.
- Set the Traeger pellet grill to 375 degrees. Put the skewers on the grill grates for 16 to 20 minutes, flipping halfway through. Remove when the steak and veggies are cooked how you prefer.
- Put the mayo, ketchup, sugar, paprika, and garlic powder in a bowl, mix to make the yum yum sauce. Serve the sauce with the steak skewers for dipping.
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And join my Grilling and Smoking Facebook Group!
