Traeger Hibachi Steak Skewers
Traeger Hibachi Steak Skewers is a recipe for steak kabobs inspired by a Japanese hibachi dinner with veggies and served with yum yum sauce!
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.