Ginger Beef and Pineapple Kabobs
Treat your taste buds to a tasty kabob. Quick and easy grilling for a zesty meal. We suggest serving kabobs with orzo, linguine or rice pilaf and a wedge of melon or mango.
¾ Cup teriyaki marinade with pineapple juice
2 Tablespoons minced fresh ginger
1 Can pineapple chunks, drained, reserving 1 tbsp of liquid
1½ lbs sirloin steak, cut into 1½ inch cubes
2 Red bell peppers, cut into chunks
2 Medium onions, quartered
4 Stainless dual prong skewers or 12 wooden skewers
In small bowl, whisk together teriyaki marinade with pineapple juice, ginger and 1 tbsp pineapple juice. Reserve ¼ cup of marinade mixture.
In resealable plastic food storage bag, combine steak, ½ cup marinade mixture and vegetables. Marinate in refrigerator for 1 hour, turning several times.
If using wooden skewers, soak in water for about 30 minutes before to help reduce burning. With stainless steel remember to lightly oil them before use to prevent sticking.
Remove beef; discard used marinade. On skewers, alternately thread steak, vegetables and pineapple chunks until all are used.
Grill or broil, about 4” from heat source. Cook to desired doneness, turning and basting with reserved marinade mixture.