Ingredients

2 ½ pounds ribeye steak, cut into 1 ½” cubes (or use sirloin)

1 medium red onion, cut into wedges

8 ounces shishito peppers

8 ounces baby bella mushrooms, stems removed

2 tablespoons green onions, sliced for serving

¼ cup cilantro, roughly chopped for serving

1 lime, cut into wedges for serving

½ cup soy sauce

¼ cup mirin

3 tablespoons sesame oil

½ teaspoon kosher salt

2 tablespoons honey

4 cloves garlic, grated

3 tablespoons ginger paste

Instructions

Step 1: Whisk the marinade together by combining soy sauce, mirin, sesame oil, kosher salt, honey, grated garlic, and ginger paste in a bowl until smooth.

Step 2: Cut the steak into 1 ½-inch cubes and place them in a large bowl. Pour the marinade over the steak, toss to coat evenly, and marinate for at least one hour or up to overnight in the refrigerator. If marinating overnight, transfer to a ziplock bag. Remove from the fridge about 30 minutes before grilling to come to room temperature.

Step 3: Soak wooden skewers in cold water for at least one hour to prevent burning. Thread the steak cubes onto the skewers, alternating with shishito peppers, baby bella mushrooms, and red onion wedges. Reserve any leftover marinade.

Step 4: Preheat your grill to medium-high heat (about 425°F/220°C). Clean the grates well and lightly grease them with a nonstick spray or oil. For indoor cooking, heat a griddle pan to medium-high.

Step 5: Place the skewers on the hot grill and cook for 4-5 minutes per side for medium doneness. Brush the vegetables with the reserved marinade as they cook. Adjust cooking time if you prefer more or less doneness.

Step 6: Remove the kabobs from the grill and let them rest for 5-7 minutes. Before serving, sprinkle with chopped cilantro and green onions, and add a squeeze of fresh lime for brightness.

Tips & Variations

For even cooking, try to cut all the steak pieces and vegetables into similar sizes.

If you prefer spice, add a pinch of red pepper flakes to the marinade.

Swap out shishito peppers for bell peppers or cherry tomatoes for different flavors.

Use metal skewers if you plan to grill frequently, as they don’t require soaking and are reusable.

FAQs

Can I use other cuts of steak for these kabobs?

Yes, sirloin or flank steak can work well. Just make sure to cut the pieces evenly and consider adjusting the marinating time based on the cut’s tenderness.

How do I prevent the skewers from sticking to the grill?

Soaking wooden skewers in water helps prevent burning and sticking. Additionally, cleaning and oiling the grill grates before cooking creates a nonstick surface.