I like to play with my food, so this Traeger Hibachi Steak Skewers recipe made perfect sense to me.
By “play” I mean I enjoy creating twists on familiar dishes.
If you think “this isn’t traditional hibachi”… you’re right.
Still, these skewers capture the flavors you’d expect from a Japanese hibachi steakhouse—soy, garlic, ginger, and a touch of sweetness—served as kabobs and cooked on the Traeger pellet grill.
Feeling adventurous? Toss the rules aside and have fun with your food.
How to make these Traeger Hibachi Steak Skewers
Start by marinating the steak. I used 1 1/2 pounds of flat iron, but sirloin, strip steak, or similar cuts will work well.
Cut the steak into 1-inch cubes and place them in a gallon-size plastic bag or a bowl. Add half the soy sauce, 1 tablespoon garlic paste (or minced garlic), 1 tablespoon ginger paste (or grated ginger), and the honey. Massage the bag or toss the steak so it’s evenly coated, then refrigerate for a few hours or overnight.
When ready to assemble, cut an onion, zucchini, and baby portobello mushrooms into pieces similar in size to the steak. Depending on the mushroom size you can leave them whole or halve them.
Place the vegetables in a bowl and add the remaining soy sauce, the remaining garlic and ginger pastes, and about 1 teaspoon sesame oil if you like. Toss to coat evenly.
I chose these vegetables because they’re classic at hibachi-style restaurants and they grill beautifully alongside steak.
Thread the steak and vegetables onto 10–12 skewers, alternating pieces for even cooking. Season lightly with kosher salt and freshly ground black pepper. If you’re using wooden skewers, soak them in water for several hours first to prevent burning.
Preheat your Traeger pellet grill to 375°F. Place the skewers directly on the grill grates and cook for 16–20 minutes total, turning once halfway through. Remove the skewers when the steak and vegetables reach your preferred doneness.
Serve with homemade yum yum sauce
A quick yum yum sauce complements these skewers perfectly. Whisk together 3/4 cup mayo, 1/4 cup ketchup, 1 tablespoon sugar, 1 teaspoon paprika, and 1 teaspoon garlic powder until smooth. Serve as a dipping sauce alongside the skewers. You can also offer rice as a side if desired.
More recipes you might enjoy
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
Cheri Renee
20
20
Main Course
American, Japanese
6
398 kcal
Equipment
- Traeger / Pellet Grill
Ingredients
- 1 1/2 pounds steak of choice (I used flat iron)
- 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 and 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 the soy sauce, 1 tablespoon garlic paste, 1 tablespoon ginger paste, and the honey. Toss to coat and marinate in the fridge for several hours or overnight.
- Cut the zucchini, mushrooms, and onion to match the steak pieces. Place the vegetables in a bowl and add the remaining soy sauce, garlic, and ginger paste, plus sesame oil if using. Toss to coat evenly.
- Thread the steak and vegetables onto skewers. Season with kosher salt and pepper.
- Preheat the Traeger pellet grill to 375°F. Place skewers on the grates and cook 16–20 minutes, flipping halfway through. Remove when steak and vegetables reach desired doneness.
- Mix mayo, ketchup, sugar, paprika, and garlic powder to make the yum yum sauce. Serve alongside the skewers for dipping.
best, Easy, Grilling Recipe, Hibachi, Kabob, Pellet Grill, Recipe, Skewer, Steak, Traeger, Yum Yum Sauce
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