Variation
Swap shishitos for padron peppers if you prefer a bit more heat.
Dinner · Main Course · Grilling · American
Steak Kebab With Blistered Shishito Peppers
Fire up the grill for this juicy steak kebab recipe, featuring tender pieces of top sirloin and smoky blistered shishito peppers.
Prep
20 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Steak Prep
- 1
Seasoning
Pat the steak cubes dry with paper towels to ensure a good sear. Toss with avocado oil, salt, pepper, and garlic powder in a large bowl.
Tip: Dry meat browns better; moisture creates steam which turns steak grey.
Assembly
- 1
Threading
Alternate one steak cube followed by one shishito pepper until the skewer is full, leaving room at the ends for handling.
Tip: If using wooden skewers, soak them in water for 30 minutes before threading.
How to Make Steak Kebab With Blistered Shishito Peppers
Total time: 30 min · Yields 4 servings
- 1
Preheat the Grill
Clean your grill grates and preheat to medium-high heat, approximately 200°C to 230°C. Lightly oil the grates using tongs and a folded paper towel dipped in oil.
- 2
Sear the Skewers
Place the assembled skewers onto the hot grill. Close the lid and cook for 3-4 minutes without moving them to develop a dark, caramelized crust.
- 3
Rotate and Char
Flip the skewers and cook for another 3-4 minutes for medium-rare. The shishito peppers should look slightly deflated and show dark blistered spots on all sides.
- 4
Prepare Finishing oil
While the meat rests, whisk together the extra virgin olive oil, minced garlic, parsley, lime juice, and chili flakes in a small bowl.
- 5
Rest and Serve
Remove the skewers from the grill and place them on a clean platter. Brush immediately with the garlic herb oil and let rest for 5 minutes before serving.
Chef's Tips
- Choose top sirloin or ribeye for the best ratio of tenderness to flavor.
- Do not crowd the skewers; leaving a tiny gap between pieces allows for even airflow and browning.
- Use a meat thermometer to pull the steak off at 54°C for a perfect medium-rare.
What to Serve with Steak Kebab With Blistered Shishito Peppers
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over a bed of fluffy jasmine rice.
- Pair with a cool cucumber salad to balance the grill char.
- Wrap in warm pita bread with a dollop of tzatziki.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add red onion wedges between the steak and peppers for additional sweetness.
Variation
Glaze with balsamic reduction in the last minute of cooking for a tangy finish.
Storage & Reheating
Remove meat and peppers from skewers and store in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat.
Further reading
Frequently asked questions
What is the best cut of meat for a steak kebab?
Top sirloin is the ideal choice because it is lean enough to stay on a skewer but tender enough to cook quickly. Flank steak or ribeye are also excellent alternatives.
Are shishito peppers spicy?
Generally, shishito peppers are very mild. However, about one in ten peppers can have a surprising kick of heat, which adds to the fun of eating them.
How long do I cook a steak kebab on the grill?
For 3cm cubes, 7 to 9 minutes over medium-high heat is standard for medium-rare results. Always use a meat thermometer for accuracy.
Should I marinate the steak for this steak kebab recipe?
While you can, this recipe uses a dry rub and a finishing oil to preserve the beef's natural flavor and ensure a superior crust on the grill.
Can I make these skewers in the oven?
Yes, you can use a broiler. Place skewers on a wire rack over a sheet pan and broil for 4-5 minutes per side, keeping a close eye to prevent burning.
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