Steak Kabobs

Skewer Ingredients

1 lb steak tender sirloin
1 cup grape tomatoes
1 onion
1 zucchini
8 oz package of mushrooms
1/2 of a fresh pineapple
1 bell pepper

15 wood skewers

Marinade Ingredients

1 cup pineapple juice, pasteurized
2 tsp parsley
1 tsp basil
2 cloves garlic
2 tbsp oil
1 tsp salt

Directions

Around 3-4 hours before you need to start grilling, set your skewers in a pan of water and weigh them down with a plate or bowl so they remain submerged. Prepare vegetables and fruit for skewers by cutting into 1-2 inch cubes (leave the grape tomatoes and mushrooms whole). Put the pineapple in a container in the fridge for later and put all the rest of the produce in a gallon Ziploc bag. Prepare the steak by cutting into approximately 1 inch cubes and placing in a separate Ziploc bag. Stir together all the marinade ingredients in a bowl and put about 1/4 cup into the steak bag and 3/4 cup into the produce bag. Be certain you are using pasteurized pineapple juice as raw pineapple juice will turn your meat into mush if left to marinate too long. Place both bags into the refrigerator until ready to grill.

About 30 minutes before you want to eat pour your produce into a bowl and your steak into another bowl and assemble those kabobs onto a roasting pan. About 15 minutes before you want to eat, heat up your grill to between 400-450 °F. Place all the kabobs on the grill and keep your flame low-low medium. Keep a close eye on the kabobs so the skewers don't burn. Turn them every few minutes until they have nice grill lines. Remove to a serving platter and cover with foil if you're not eating them immediately. Enjoy!

45 min of prep time. 10 min of cook time
Started skewers soaking at 1:45 pm and marinating around 2.

Serves 3-5 people

Sides - These taste delicious with rice of choice and my super yummy kabob sauce.