Steak & Chicken Shishito Pepper Skewers w/ Roasted Sesame Potatoes

A great summertime meal.
Great for outdoor grilling on a nice sunny day!
The Shishito peppers give a nice smokey but without the overwhelmingly spicy flavor.
For the potatoes, cut them anyway you like, some like skin on without the wedges.
Or for a low starch option omit the potatoes and serve as pictured.

2 Chicken Breasts
2 Filet Mignon
2 Potatoes
1 Bag Shishito Peppers
Red Onion
Green Onion
Sesame Oil
Olive Oil Cooking Spray
Yakiniku Brazier Sauce
2 Ziplock Bags

Makes 4-6 Servings.

Preheat Oven to 400 degrees.
Wedge or slice red onions.
Cut potatoes lengthwise or chop into cubes of preferred.
Slice green onions diagonally.
Set aside for garnish.
Shishito peppers are very mild pepper.

Either leave them whole for the skewers or butterfly, removing the seeds or both as pictured below.
Now veggie prep is complete. Set aside and prepare the meat for marinating.
Chop steak and chicken.
In separate Ziplock Bags, pour in the sauce.
Be sure to reserve some sauce for basting and dipping.
Seal and refrigerate for 15 mins or more.
On a foil lined pan, spray olive oil cooking spray and add potatoes.

Drizzle liberally with sesame oil.
Season with kosher salt and pepper.
Roast in oven for 20- 30 minutes.
Build the kabob skewers as pictured.
Grill outside until steak reaches an internal temperature of 165 degrees and chicken 170 degrees.

Baste a little with some reserved sauce as needed.
Serve as pictured with diced green onion garnish and some reserved sauce on the side for dipping.

A fabulously delicious summer meal and ready in no time.

Definitely a crowd pleaser!!


Copyright © 2020-2023, Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle of

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