Yakitori-Style Skewer Party
with Steak, Pork Meatballs, Rice & Cucumber Salad
- Soy
- Wheat
- Sesame
- Eggs
This version of Japanese tapas-style skewers makes great party fare! Gather your guests to thread skewers with this delicious array: marinated bavette steak, juicy pork meatballs, sweet little shishito peppers, and more! After grilling to smoky perfection, serve with rice, crisp tangy cucumber salad, plus katsu mayo and savory stir-fry sauce for dipping.
Ingredients
8 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
2 tablespoon
Sesame Seeds
(Contains: Sesame)
10 ounce
Ground Pork
1 unit
Red Onion
8 ounce
Shishito Peppers
1 unit
Wooden Skewers
¾ cup
Jasmine Rice
10 ounce
Bavette Steak
8 ounce
Grape Tomatoes
5 teaspoon
Rice Wine Vinegar
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Zucchini
2 unit
Scallions
4 tablespoon
Mayonnaise
(Contains: Eggs)
6 ounce
Stir-Fry Sauce
(Contains: Soy, Wheat, Sesame)
1 unit
Cucumber
Not included in your delivery
Sugar
Cooking Oil
Salt
Pepper
Nutrition Values
Cooking Steps
Preheat a well-oiled grill to medium heat. (TIP: If using a grill pan, you’ll heat it in Step 5.) Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into 1-inch-thick half-moons. Halve, peel, and cut onion into 1-inch-thick wedges. Trim and thinly slice cucumber into rounds. Trim and thinly slice scallions, separating whites from greens; mince whites. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!). In a medium bowl, combine zucchini, 1 TBSP katsu sauce (you’ll use more in Step 3), 1 tsp sugar, 1 TBSP oil, and a pinch of salt and pepper. Stir to coat; set aside for use in Step 5.
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.
In a second large bowl, combine cucumber, scallion greens, 1 TBSP vinegar, 1 tsp water, ¼ tsp sugar, and a pinch of salt and pepper. Stir to combine. In a small bowl, combine mayonnaise and remaining katsu sauce. Fluff rice with a fork. Serve yakitori skewers, rice, and salad family style. Serve with katsu mayo and remaining stir-fry sauce on the side for dipping.
Ground Meat is fully cooked when internal temperature reaches 160°.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers loved the taste, especially praising the grilled peppers for their delicious flavor 🌶️.
- Ease of prep: While easy to prepare, many noted the prep time was longer than expected for this hands-on recipe.
- Suggestions: Consider offering more grilling options; this recipe was a hit for those who enjoy outdoor cooking.
- Portions: Opinions varied; some found it plentiful with leftovers, while others felt it wasn't quite enough for larger groups.
