Recipe: Hawaiian Beef Kabobs

So I've never actually been to Hawaii. I almost went to school there-- clearly God had other plans when I chose to stay closer to home (I wouldn't have met my now husband if I were 4,000 miles away), But I can tell you, from the myriad of friends I have, living in a largely military community, that I would love it. Waking up early to surf on the warm, blue beaches (ok, we have that here- but the water is way more red than blue and it's certainly not warm), hiking the beautiful mountains with hidden waterfalls... sorry, getting lost in a Hawaiian daydream, over here. But the fresh food and unique flavors is one of the reasons I would love to take a trip, one day (the only challenge? coming back!).

Hawaiian barbecue is equal parts sweet, tangy and salty; and not very spicy like we think of barbecue, but more like the Teriyaki-style sauces of islandic Asia. And while I don't make a barbecue sauce per say for these simple summer skewers, the marinade I use on the beef exemplifies the salty-tangy-sweet flavor profile, with only four simple ingredients: tamari (soy sauce), coconut sugar, garlic and ginger. Paired with sweet pineapple, crisp green pepper and onion, these simple, but flavor packed skewers are perfect for summer grilling and serving over rice (or cauli rice!).

Hawaiian Beef Kabobs

1 lb grass-fed steak or kabob meat, cubed 1/2 cup coconut aminos (will make it sweeter) 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 or metal skewers to thread onion, bell pepper, meat and pineapple. You will likely get 3-4 layers per kabob. 4. Place kabobs on hot grill and grill until vegetables are soft and beef is cooked, about 3-4 minutes per side.

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