Miso Steak Kabobs

For those vegetarians who are of a weak disposition, this may not be the post for you. Look away now!  My dinner companion came home with some Grade A skirt steak the other day. Neither of really knew what that meant, or how to deal with it. So it sat in the fridge for a day.

Then! I had an idea! My dad had just sent me a really great looking recipe for an eggplant marinade. I decided to marinate the skirt steak in the miso marinade overnight instead, and then cube it and put it on some skewers to make kabobs. The only thing that I would do differently next time is marinate the vegetables over night as well. They just didn’t absorb as much flavour as I had hoped.

Miso Steak Kabobs








  • Steak
  • 2 heaping tbsp of red miso
  • 1 tbsp honey
  • 1/2 tbsp rice vinegar
  • 1/2 tbsp soy sauce
  • zucchini, sliced
  • eggplant, sliced
  • shallots, chopped
  • mushrooms, chopped
  • asparagus, slice
  • olive oil
  • sesame oil
  • ground ginger
  • salt and pepper


  • Cube the steak.
  • In a large bowl, mix together miso, honey, rice vinegar and soy sauce. Add the steak. Cover and let marinate over night.
  • In a different large bowl, mix together some olive oil, sesame oil, ground ginger and salt and pepper.
  • Add in chopped and sliced veggies. Cover and marinate over night.
  • About a half hour before grilling (stove top or bbq) take some wooden skewers and soak them in some water.
  • Take the skewers and add some meat and veggies to them.

  • Once grill is oiled and hot, add the kabobs.
  • Cook until you deem finished.
  • Eat!

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