Grilled Steak Kabobs with Shishito Peppers: Elevate your grilling game with juicy steak, flavorful peppers, and an Asian-inspired marinade. This easy grilling recipe is perfect for all your summer cookouts!

This fusion of tender, juicy steak and vibrant shishito peppers is a match made in grilling heaven. Get ready to impress your family and friends with these simple, yet elevated, kabobs that will have them begging for seconds. Trust me, this recipe is a game-changer, and you’ll want to stick around for all the tips and tricks I have in store for you. Let’s get grilling!

Grilled Steak Kabobs with Shishito Peppers

I’m so excited to kick off my Summer Grilling Series with these incredible grilled steak kabobs with shishito peppers! For the next several weeks, I’ll be sharing all my new favorite grilling recipes that will make your summer cookouts just that much better.

As soon as June rolls around, I am always so excited to fire up the grill. It’s one of my favorite ways to cook: grilling can take any protein and any vegetable to the next level with a smoky charred flavor.

Now, onto these grilled steak kabobs with shishito peppers. There’s something undeniably magical about the combination of grilled steak and shishito peppers. Picture this: succulent pieces of perfectly marinated steak, skewered alongside those vibrant and slightly charred red onion and shishito peppers.

These kabobs are simply marinated in an Asian-inspired sauce with soy, mirin, honey, garlic, and ginger which gives the meat incredible flavor and keeps the steak pieces very tender. This recipe will soon become a staple in your summer line up!

For more exciting Grilling Recipes, check out the Grilling section of my recipe index!

Why You’ll Love this Recipe

Flavorful Fusion: This recipe combines the rich flavors of grilled steak with the unique and slightly smoky taste of shishito peppers. The combination of these ingredients creates a winning meal that’s so easy to throw together!

Simple yet Elevated: Despite its gourmet appeal, this recipe is surprisingly simple to make. With a few key tips and techniques, you can effortlessly elevate your grilling game. Grilled steak kabobs with shishito peppers are a game changer!

Perfect Party Food: Whether it’s a summer cookout, a casual get-together, or a special occasion, these grilled steak kabobs with shishito peppers are an excellent choice for any gathering.

Versatile and Customizable: While the recipe suggests using shishito peppers, you have the freedom to experiment with different vegetables or even seafood options to suit your personal preferences. This versatility allows you to make the dish your own and adapt it to your tastes.

How to Make Grilled Steak Kabobs

In this section, I’ll walk you through the step-by-step process of creating mouthwatering kabobs that are bursting with flavor. From selecting the perfect cut of steak to mastering the grilling techniques, get ready to elevate your kabob game and impress everyone at your next cookout.

Tools Needed

• Mixing Bowl
• Sharp Knife
• Cutting Board
• Metal Skewers
• Grill or Grill Pan

Ingredients and Substitutions

• Steak. I opted for a choice grade cut of sirloin for this recipe! Sirloin is economical and has great flavor. Scroll down to learn more about the best cuts of beef to use.
• Shishito peppers. Shishitos are a mild Japanese pepper that are readily available at most grocery stores through spring and summer.
• Red onion. I love the way that red onions turn sweet when grilled, but any onion will work.
• Soy sauce. You can use regular, low sodium, or even tamari to make this recipe gluten-free.
• Mirin. Mirin is a sweet Japanese cooking wine. You can find it at most well-stocked grocery stores.
• Garlic. Lots of fresh minced garlic gives these grilled steak kabobs great flavor.
• Ginger. The combination of fresh ginger and garlic is a winner! You could also use ginger paste.
• Honey. Honey adds a touch of sweetness to the marinade that helps balance the savory flavors.
• Sesame oil. A touch of toasted sesame oil gives the marinade a great smoky flavor.

The Process

1. Whisk the marinade together. In a medium mixing bowl, whisk together the soy, mirin, honey, ginger, garlic, sesame oil, salt and pepper together until smooth.
2. Marinate the steak. Toss the cubed sirloin with the marinade until the pieces are well-coated. Cover and transfer to the fridge for at least 2 hours, up to 24.
3. Assemble the skewers. If you’re using wooden skewers, make sure to soak them in cold water for an hour. Thread pieces of steak onto the skewers, alternating with shishito peppers and red onion. Reserve the marinade.
4. Preheat the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat an outdoor grill to medium-high until the temperature reaches 400 F.
5. Grill. Lay the skewers on the hot grill and grill for 4-5 minutes per side for medium. As the kabobs grill, brush with the reserved marinade. For more doneness, increase the time on the grill. Remove from the grill and rest for 10 minutes before eating. Top with chopped cilantro and green onions before serving.

Understanding Grades of Beef

When it comes to purchasing beef, understanding the different grades can help you make an informed decision and ensure the best quality for your desired cooking method. Let’s take a closer look at the various grades of beef:

1. Prime Grade: Considered the highest quality, prime grade beef is well-marbled with fat, which contributes to its tenderness, juiciness, and exceptional flavor. This grade is often found in high-end steakhouses and specialty meat markets. Prime grade beef is relatively scarce and commands a higher price point.
2. Choice Grade: Choice grade beef is the most commonly available grade and strikes a balance between tenderness and affordability. It has less marbling than prime grade but still delivers good flavor and tenderness. Choice grade beef is a popular choice for everyday cooking and grilling.
3. Select Grade: Select grade beef is leaner than prime or choice, with less marbling. It tends to be less tender and may require additional attention during cooking to prevent dryness. Select grade beef is often a more economical choice but can still be enjoyable when cooked properly and with flavorful marinades or tenderizing techniques.
4. Other Grades: There are also specialty and alternative grading systems used in certain regions or for specific purposes. For example, Wagyu beef from Japan is highly regarded for its intense marbling and tenderness. Additionally, grass-fed or organic beef may be labeled differently based on specific certifications or standards.

Keep in mind that while beef grading provides a general indication of quality, it is not the sole determinant of a great eating experience. Factors like proper aging, handling, and cooking techniques also play significant roles in achieving a delicious final result. It’s always a good idea to consult with your local butcher or trusted meat purveyor to ensure you select the best beef for your particular cooking needs.

Best Cuts of Beef for Steak Kabobs

When it comes to choosing the best cuts of steak for grilled steak kabobs, you’ll want to opt for cuts that are tender, juicy, and well-suited for grilling. Here are a few top choices:

1. Ribeye: Known for its rich marbling and excellent flavor, ribeye steak is a popular choice for kabobs. Its tenderness and juiciness make it a perfect candidate for grilling, ensuring flavorful and succulent kabobs.
2. Sirloin: Sirloin steak is another great option for kabobs. It’s leaner than ribeye but still tender and full of flavor. Look for top sirloin or tri-tip cuts, as they tend to be more tender and well-suited for skewering.
3. Tenderloin: Also known as filet mignon, tenderloin steak is the most tender cut of beef. While it may be pricier, its melt-in-your-mouth texture and subtle flavor make it an excellent choice for those looking for a premium steak kabob experience.
4. Strip Steak: Strip steak, also known as New York strip or Kansas City strip, is a flavorful and well-marbled cut that grills beautifully. It offers a good balance of tenderness and beefy flavor, making it a popular choice for kabobs.

Remember, it’s important to slice the steak into uniform pieces that will cook evenly on the grill. Regardless of the cut you choose, make sure to trim any excess fat and slice the steak against the grain for the most tender results.

Tips for Making Grilled Steak Kabobs with Shishitos

Here are all my best tips for making perfect Grilled Steak Kabobs every time:

1. Choose the right cut of steak: Opt for well-marbled cuts like ribeye or sirloin for juicy and flavorful kabobs.
2. Marinate for maximum flavor: Allow the steak to marinate for at least 2 hours (or overnight) to infuse it with delicious flavors.
3. Soak wooden skewers: Soak wooden skewers in water for 30 minutes before threading the steak and peppers to prevent them from burning on the grill.
4. Preheat the grill: Ensure your grill is preheated to medium-high heat before adding the kabobs for proper searing.
5. Rest before serving: Once the kabobs are off the grill, allow them to rest for a few minutes. This helps the juices redistribute, resulting in tender and flavorful steak.
6. Serve with a squeeze of citrus: Just before serving, squeeze some fresh lemon or lime juice over the kabobs to brighten the flavors and add a refreshing touch.

What are Shishito Peppers?

Shishito peppers are a popular Japanese variety of pepper known for their mild heat and unique flavor. They are small and slender, usually measuring about 2 to 4 inches in length. Shishito peppers are typically green, although they can turn red as they mature.

What sets shishito peppers apart is their flavor profile. Most of the peppers are mild and sweet, but occasionally you’ll encounter one with a slightly spicy kick. The peppers have thin walls, making them perfect for grilling or blistering in a hot skillet, which enhances their flavor and gives them a slightly smoky taste.

Shishito peppers have gained popularity in recent years, not only in Japanese cuisine but also in various international dishes. They are often enjoyed as a tasty appetizer or side dish, and their versatility makes them a great addition to stir-fries, salads, or even stuffed with fillings.

Storage & Reheating Instructions

When it comes to storing and reheating grilled steak kabobs, a few simple practices can help maintain their flavor and texture:

1. Storage: If you have leftover kabobs, remove the ingredients from the skewers and store them separately. Place the cooked steak and vegetables in an airtight container or wrap them tightly with plastic wrap. Store them in the refrigerator for up to 3-4 days.
2. Reheating: To reheat your grilled steak kabobs, there are a couple of options:
   • Oven or Broiler: Preheat your oven or broiler to medium heat. Arrange the steak and vegetables on a baking sheet or broiler pan, and heat them for about 5-7 minutes, or until warmed through. Keep a close eye on them to avoid overcooking.
   • Stovetop: Heat a skillet or grill pan over medium heat and add a small amount of oil or butter. Sear the steak and vegetables, turning occasionally, until heated through. This method helps retain some of the original grilled flavors.
3. Serving Tips: When reheating, be mindful not to overcook the steak, as it can result in a tougher texture. To help keep the steak moist, you can brush it with a little marinade or broth while reheating. It’s also a good idea to add fresh herbs or a squeeze of citrus juice to enhance the flavors before serving.

Remember, while reheating can be convenient, grilled steak kabobs are often best enjoyed fresh off the grill. If possible, try to cook just the amount you and your guests will consume to ensure the highest quality and enjoyment.

Grilled Steak Kabobs FAQs

How do I ensure my grilled steak kabobs are tender and juicy?

To achieve tender and juicy steak kabobs, start by selecting a well-marbled cut of steak, such as ribeye or sirloin. Additionally, be mindful of not overcooking the steak on the grill, as it can result in dry and tough meat. Aim for a medium-rare to medium level of doneness, with an internal temperature of around 130-135°F, to keep the steak juicy and full of flavor.

Can I use different vegetables instead of shishito peppers?

Absolutely! Grilled steak kabobs can be customized to suit your preferences. While shishito peppers add a unique flavor and mild heat, you can certainly experiment with other vegetables. Cherry tomatoes, zucchini slices, red onions, or mushrooms are excellent alternatives that can add variety and color to your kabobs.

How long should I marinate the steak before grilling?

For best flavor, I would marinate the steak for a minimum of 2 hours. For even more flavor, marinating overnight is an excellent option.

Can I make steak kabobs without a grill?

Absolutely! While grilling imparts a smoky flavor and beautiful char, you can still enjoy delicious steak kabobs without a grill. You can use a stovetop grill pan or even broil them in the oven. Simply skewer the marinated steak and shishito peppers, and cook them under the broiler or on the grill pan, flipping occasionally until they reach your desired level of doneness. Just ensure the cooking surface is preheated and well-oiled for the best results.

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Grilled Steak Kabobs with shishito peppers are the perfect quick and easy recipe to kick off grilling season! They’re great for a fast weeknight meal as well as any backyard BBQ. If you do give them a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Summer Grilling Recipes to Try

Banh Mi Hot Dogs
Grilled Ribeye with Chimichurri
Grilled Buffalo Chicken Sandwiches
Grilled Salmon Skewers

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