Photo of Steak and shishito skewers by WW

Steak and shishito skewers

PersonalPoints™ per serving
Total Time
35 min
25 min
10 min
Shishitos are small green Japanese peppers. While they tend to be sweet, you might get a hot one in every bunch so watch out if you don’t like heat.


Low sodium soy sauce

4½ tbsp(s)


1½ tbsp(s)

Toasted sesame oil

1½ tsp(s)

Garlic clove(s)

1 clove(s), large, grated

Ginger root

1 tbsp(s), grated

Black pepper

1 pinch, or to taste

Uncooked lean and trimmed beef flank steak

16 oz

Uncooked scallion(s)

6 medium, white & light green part cut in 1½-in pieces, greens reserved

Shishito peppers

12 pepper(s)

Fresh shiitake mushroom

24 medium, stems removed

Canola oil

½ tbsp(s)

Table salt

1 pinch, or to taste

Fresh lime(s)

½ medium, cut into 4 wedges


  1. Soak four 10-in bamboo skewers in a shallow dish of water for at least 20 minutes (or use metal skewers).
  2. In a medium bowl, combine soy sauce, honey, sesame oil, garlic, ginger and black pepper; reserve 2 Tbsp marinade. Slice steak across grain into sixteen 1/4-in-thick slices. Add steak to marinade and toss to combine; marinate 15 minutes.
  3. To build kebabs, thread 1 slice flank steak (accordion-style), 2-3 scallion pieces, 1 pepper and 2 mushroom caps onto a skewer; repeat three times on the skewer. Finish off skewer with a fourth piece of steak; repeat with remaining ingredients to make 4 skewers.
  4. Heat a grill to medium-high heat. Lightly brush kebabs with canola oil and then sprinkle with salt; grill, flipping once, until desired degree of doneness, 3-5 minutes per side. Serve kebabs drizzled with reserved marinade; garnish with thinly sliced scallion greens (and optional lime wedges).
  5. Serving size: 1 kebab