An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

Read More

Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

Read More

American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

Read More

Matcha Steak Kyoto Kabobs

A little matcha goes a long way to bring earthy flavor to your steak kabobs. Serve these over rice or keep it light with a salad or grilled veggies.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
  • Previous
  • Next
Cooking for 12 people


  • 1.5 pounds sirloin steak, cut into 1-inch cubes
  • 12 green onions, each cut into 8 1 to 2-inch pieces
  • 12 wooden skewers, soaked for at least 20 minutes in water
  • flaky sea salt and matcha powder, for sprinkling


  • 1.5 tsp. matcha powder
  • 1 tbsp. toasted sesame oil
  • 2 tsp. freshly grated ginger
  • 2 cloves minced garlic
  • 6 tbsp. soy sauce/tamari
  • 0.25 cup seasoned rice wine vinegar

1 Food Prep

Mix your marinade ingredients together until well blended.

Add your steak cubes and marinade to a resealable plastic bag and toss to coat. Let it marinate for at least 2 hours, up to overnight. The longer it marinates, the more pronounced the matcha flavor will be.

Also, if you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.

When you’re ready to grill, remove your steak from the marinade and thread it onto skewers — use about 4 pieces of steak per skewer, alternating with 2 pieces of green onion threaded between each piece of steak.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 450°F (High Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your kabobs on the grate directly over the coals and cook them for about 7–8 minutes total, flipping them halfway through. Cook them for slightly longer if you want the meat more well done. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.

  • Remove your kabobs from the grill and sprinkle with sea salt and a little more matcha powder, if desired. Serve hot and enjoy!

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from Macha Macha Good I tried these Matcha Steak Kyoto Kabobs and I had never used the Macha Power before. A new level marinade to work with. It was Macha Macha Good! I'd use it again!
Date published: 2023-07-15
  • y_2024, m_7, d_17, h_6
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.42
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_KF_RECIPE_7366, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_grillingcom
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 150.79ms

Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.