Rectangular serving platter topped with skewers of grilled beef, mushrooms, and peppers, with a small bowl of dipping sauce

Steak & Shishito Skewers

Total Time
50 min
25 min
10 min
You only need a bag of mixed greens to finish this meal in under an hour. A dinner your family will not soon forget, or an upscale lunch, serve these skewers full of rich beef, umami-laden shiitake mushrooms and the mildly sweet shishito peppers directly on the greens. The sweet and salty marinade can dress the salad along with juices from your skewers. 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. Investing in some metal skewers cuts out having to soak the wooden skewers (and the splintering that comes when threading them). Using a skewer is a great way to grill items that would fall through the grates and it allows for multiple items that cook at about the same amount of time to cook together.


Low sodium soy sauce

4½ Tbsp


1½ Tbsp

Toasted sesame oil

1½ tsp


1 large clove(s), grated

Fresh ginger

1 Tbsp, grated

Black pepper

1 pinch(es), (or to taste)

Uncooked lean flank steak

16 oz


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

Shishito peppers

12 item(s)

Shiitake mushroom

24 medium, stems removed

Canola oil

½ Tbsp

Table salt

1 pinch(es), (or to taste)


½ medium, cut into 4 wedges (optional)


  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