Yakitori-Style Skewer Party

Pat steak* dry with paper towels and dice into 1-inch pieces. In a second medium bowl, combine steak, one packet stir-fry sauce (save the rest for serving), and a pinch of pepper. Stir to coat; set aside.

In a large bowl, combine panko, 1 TBSP remaining katsu sauce (you’ll use the rest in Step 7), and 1 tsp water to form a paste. Add pork*, scallion whites, sesame seeds, salt (we used ½ tsp) and pepper; gently mix to combine. Form mixture into 12 1-inch meatballs. Set aside.

In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer; cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. HELPING HANDS: While rice cooks, move on to the next step and enlist help from a friend, partner, or family member to help build the yakitori skewers!

Carefully thread marinated steak and about half the shishito peppers onto skewers, alternating between two shishito peppers and one piece of steak (we used four skewers). Transfer to a one-third of a baking sheet. Discard any marinade left in bowl. Carefully thread meatballs onto skewers (we used three meatballs per skewer), pressing tightly around skewer to adhere. Transfer to baking sheet with steak and pepper skewers. Carefully thread zucchini, onion, tomatoes, and remaining shishito peppers onto remaining skewers, alternating veggies. Transfer to baking sheet with prepared skewers. Discard any marinade left in bowl. TIP: If using a grill pan, add a drizzle of oil and heat over medium heat now.

Add yakitori skewers to grill (or grill pan; working in batches if needed). Cover and grill skewers until steak and meatballs are browned and cooked through and veggies are tender and lightly charred, 4-5 minutes per side. TIP: If using a grill pan, use a baking sheet or a large metal bowl to create a lid; be sure to use an oven mitt or tongs to remove the hot lid. Transfer skewers to a large serving board or platter; tent with foil to keep warm until ready to serve.