I told my husband it feels like the summer of the kabob. We've already been to some 5-odd barbecues, and the summer isn't even half over (ok, maybe half- say it ain't so!). And this summer, I've been super into kabobs! Maybe it's just because I like skewering stuff (or I've finally forgotten about those 500-something kabobs we had to skewer for fourth of July four years ago at the yacht club I worked at... I still shudder thinking about it), but kabobs are also such a simple, delicious, meal-on-a-stick that also happens to be super healthy! They also take no time on the grill, so they're perfect for a quick dinner or heading to a friend's. These kabobs also happen to be super tasty, and- even better- super easy. With a 4-ingredient marinade that features a hawaiian flair, skewered with fresh-cut pineapple and crunchy fresh pepper and red onion, they're a crowd pleaser, too. Choose a semi-lean beef that's made for kabobs- nothing too tough (like stew beef), because you do want these to cook quickly, and please- for the love of everything meaty, let them marinate! Enjoy! Hawaiian Beef Kabobs ~8 skewers per pound, 2-3 servings each
Hawaiian marinated steak: 1 lb grass-fed steak or kabob meat, cubed 1/2 cup coconut aminos or 1/2 cup tamari (gluten-free soy sauce) 1/2 cup coconut sugar (could sub maple syrup) 1 tsp fresh grated ginger 1 tsp fresh minced garlic Other: 1 large red onion, chopped into large, even-sized pieces 1 large green bell pepper, chopped into large, even sized pieces 2 cups diced fresh pineapple
1. Whisk all marinade ingredients together and coat beef in marinate in a glass container or plastic bag. Let marinate for at least 3 hours, turning or shaking once or twice to fully coat.
2. When steak is marinated, use bamboo skewers to thread onion, bell pepper, meat and pineapple. You will likely get 2-3 layers per kabob.
4. Place kabobs on hot grill and grill until vegetables are soft and beef is cooked, about 3 minutes per side.