Japanese‑Inspired Skewers

Prepare all ingredients: cut beef and chicken into 2.5 cm cubes, slice bell peppers, clean shiitake mushrooms, and mince the garlic.

Thread the beef cubes, chicken pieces, bell‑pepper chunks, and shiitake mushrooms onto metal or soaked wooden skewers, alternating the items for visual appeal.

In a medium bowl, whisk together miso paste, soy sauce, mirin, sugar, rice vinegar, sesame oil, minced garlic, salt, and black pepper to create a glossy glaze.

Reserve about one‑third of the glaze in a separate small bowl for finishing, and set the remaining glaze aside for basting.

Preheat a grill or grill pan over medium‑high heat (approximately 200‑425°F / 400‑425°F).

Place the meat and vegetable skewers on the hot grill. Cook for 3–4 minutes per side, brushing with the glaze each time you turn, until the meat reaches an internal temperature of 160°F (160°F) and the vegetables are tender.

While the main skewers are grilling, arrange the shishito peppers directly on the grill. Cook for 2–3 minutes, turning occasionally, until the skins blister and the peppers are lightly charred.

Remove all skewers from the grill. Brush the reserved glaze over the skewers for an extra burst of flavor.

Optionally, sprinkle toasted sesame seeds over the skewers and serve immediately while hot.