WW recipes: Teriyaki steak & aubergine skewers - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food WW recipes Teriyaki steak & aubergine skewers By You Magazine - January 11, 2022 Aubergine is a great addition to these Japanese-style skewers – it complements the beef perfectly and soaks up all the delicious flavours of the marinade. WW PersonalPoints 8 Prep 30 mins + marinating Cook 20 mins Serves 4 2 x 225g sirloin steaks, trimmed of excess fat and cut into 3cm pieces 1 aubergine, cut into 4cm cubes 1 large green pepper, deseeded and cut into chunks 100ml teriyaki sauce 1 teaspoon sesame seeds FOR THE SLAW 1⁄4 red cabbage, thinly shredded 1 carrot, peeled and grated 2 spring onions, trimmed, shredded, white and green parts separated 15g piece fresh ginger, grated Grated zest and juice of 1⁄2 lime 1 teaspoon sunflower oil 1 teaspoon clear honey 5g fresh coriander, finely chopped Put the steak, aubergine and pepper into a large bowl then pour over the teriyaki sauce, reserving 1 tablespoon for later. Toss to coat and set aside to marinate for 20 minutes. Meanwhile, make the slaw. Put the cabbage, carrot, the white parts of the spring onions and the ginger into a large bowl. In a small bowl, whisk together the lime zest and juice, oil and honey, and pour over the vegetables. Add the coriander, then toss everything together, cover and set aside in the fridge. Thread the steak, aubergine and pepper pieces on to 4 skewers, alternating the meat and veg pieces. If you’re using wooden skewers, soak them in water for 10 minutes beforehand so they don’t burn. Heat a griddle pan or grill until hot. Cook the skewers for 6-8 minutes in two batches if necessary, turning often and brushing with the reserved teriyaki sauce, until the aubergine is tender and the kebabs are lightly charred. Scatter the sesame seeds and the green parts of the spring onions over the kebabs, then serve with the slaw on the side. COOK’S TIP If you have more time on your hands, leave the kebab ingredients to marinate overnight. The slaw is best made on the day. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved