The ‘Gate Plate: Asian-Infused Barbecue Kebabs

Simple and scrumptious recipes for college students

Although I love winter (as evidenced by my choice to attend a school like Colgate where the snow is always falling), one of the things I find myself missing most about the summertime are the flavorful meals we enjoy throughout the season. Luckily, it is super easy to replicate fun summer dishes with a twist to accommodate the colder months! This week’s recipe is for grilled kebabs. While these can be cooked on a standard charcoal grill outdoors, they can also be easily pan-seared indoors. I love to mix and match the proteins I use each time I make these, and the recipe itself never gets old. Taking a bite of these kebabs is sure to transport you to warmer, and less-homework-filled times!


SERVINGS: 5-7 pp

PREP TIME: 30 minutes (including marinating time)

COOK TIME:  20 minutes

EASY TIP: Mix up the combinations of vegetables and protein to make fun and colorful kebabs!



  • 2 pounds of the protein of your choice (chicken and steak work wonderfully), chopped into two-inch cubes
  • 5 tablespoons soy sauce
  • 4 tablespoons toasted sesame oil
  • 4 cloves of garlic, finely chopped
  • 4 scallions, chopped
  • 2 tablespoons brown sugar
  • 1 tablespoon ginger, finely chopped
  1. Whisk together the soy sauce, sesame oil, garlic, scallions, brown sugar and ginger in a bowl.
  2. Add protein to marinade and let sit for at least 20 minutes at room temperature.

Vegetables & Kebabs:

  • 2 red bell peppers, cut into two inch rectangles
  • 1 yellow bell pepper, cut into two inch rectangles
  • 1 red onion, cut into one inch cubes
  • 1 pack of thin wooden skewers (sold at most grocery stores)
  • 3 tablespoons olive oil
  • Salt
  • Pepper
  1. Once the protein has finished marinating, begin constructing the kebabs. 
  2. Alternate between protein and veggies on the skewers (I usually go protein, pepper, protein, onion, protein, pepper).
  3. Heat a large skillet with olive oil. Grill for about 7-10 minutes, rotating the kebabs halfway through to ensure golden brown color on both sides.
  4. If not eating immediately, put in the oven to keep warm and to make sure the protein is cooked all the way through!
  5. Season with salt and pepper to taste.

Rice & Spicy Mayo

  • Basmati Rice
  • ½ cup mayonnaise (I used vegan mayo!)
  • ¼ cup plain Greek yogurt
  • 3 tablespoons Sriracha sauce
  • ¼ teaspoon toasted sesame oil
  • 1 lime, quartered
  1. Cook rice according to package directions.
  2. In a small bowl, combine mayonnaise, Greek yogurt, sriracha and sesame oil.
  3. Serve rice, mayo and quartered limes with kebabs. Enjoy!