Photo of Beef steak & padron pepper skewers by WW

Beef steak & padron pepper skewers

Points® value
Total Time
35 min
25 min
10 min
Fresh, packed with flavour, and made for barbecuing – these kebabs have got it all going on.


Soy Sauce

4½ tablespoon(s)


1½ tablespoon(s), level, clear

Sesame Oil

1½ tablespoon(s)


1 clove(s), grated

Root Ginger

1 tablespoon(s), grated

Beef sirloin steak, lean, raw

450 g, cut into 16 thin slices

Spring Onions

6 medium, trimmed and chopped into 4cm pieces, plus extra slices to serve


24 medium, shiitake, stems removed and discarded

Peppers, all types

3 medium, 12 chunks of green pepper or 135g padron peppers

Vegetable Oil

½ tablespoon(s)


1 medium, wedges, to serve


  1. In medium bowl, combine the soy sauce, honey, sesame oil, garlic and ginger, then season and set aside. Put the steak slices in a shallow bowl and pour over the marinade, reserving 2 tbsp. Cover and marinate in the fridge for 15 minutes.
  2. Thread 1 slice of the steak, 2-3 pieces of spring onion, 2 mushrooms and 1 padron pepper onto a 25cm skewer (see note), then repeat 3 times, finishing with a slice of steak. Repeat with the remaining ingredients to make 4 skewers.
  3. Prepare a barbecue. Make sure the grill rack is clean, then heat to medium-high. Brush the vegetable oil over the skewers, then season well. Grill the skewers for 3-5 minutes on each side, until the steak is cooked to your liking.
  4. Drizzle over the reserved marinade and scatter over the extra spring onion. Serve with lime wedges on the side for squeezing over.


If using bamboo skewers, you’ll need to soak them in cold water for at least 20 minutes to prevent burning.