Photo of Teriyaki steak & aubergine skewers by WW

Teriyaki steak & aubergine skewers

Points® value
Total Time
50 min
30 min
20 min
Aubergine is a great addition to these Japanese-style skewers – it complements the beef perfectly and soaks up all the delicious flavours of the marinade.


Beef sirloin steak, lean, raw

2 steak(s), medium, trimmed of excess fat and cut into 3cm pieces


1 medium, cut into 4cm cubes

Green pepper

1 medium, deseeded and cut into chunks

Teriyaki Sauce

100 g

Sesame Seeds

1 teaspoon(s)


4 portion(s), large, thinly shredded

Carrots, raw

1 medium, peeled and grated

Spring Onions

2 medium, trimmed, shredded, white and green parts separated

Root Ginger

15 g, grated


1 zest(s) of 1

Lime Juice, Fresh

2 tablespoon(s)

Sunflower Oil

1 teaspoon(s)


1 teaspoon(s), level

Coriander, fresh

5 g, finely chopped


  1. Put the steak, aubergine and pepper into a large bowl and pour over the teriyaki sauce, reserving 1 tablespoon for later. Toss to coat and set aside to marinate for 20 minutes.
  2. Meanwhile, make the slaw. Put the cabbage, carrot, the white parts of the spring onions and the ginger into a large bowl. In a small bowl, whisk together the lime zest and juice, oil and honey, and pour over the vegetables. Add the coriander, then toss everything together, cover and set aside in the fridge.
  3. Thread the steak, aubergine and pepper pieces onto 4 skewers alternating the meat and veg pieces. If you’re using wooden skewers, soak them in water for 10 minutes beforehand so they don’t burn.
  4. Heat a griddle pan or grill until hot. Cook the skewers for 6-8 minutes in two batches if necessary, turning often and brushing with the reserved teriyaki sauce, until the aubergine is tender and the kebabs are lightly charred.
  5. Scatter the sesame seeds and the green parts of the spring onions over the kebabs, then serve with the slaw on the side.