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Grilled steak kabobs
Appetizer, Appetizers, Main Dishes

Grilled Steak Kabobs with Shishito Peppers

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.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 4 - 6 servings

Ingredients

  • 2 lbs sirloin steak, cut into 1 1/2" cubes
  • 1 large red onion, chopped
  • 8 oz shishito peppers, rinsed
  • 1/4 cup soy sauce
  • 3 tablespoons mirin
  • 1 tablespoon honey
  • 4 garlic cloves, finely minced
  • 1 tablespoon grated ginger or ginger paste
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 2 scallions, sliced
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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. Serve with a squeeze of fresh lime.