Pineapple Beef Kabobs and Marinated Steak Kabobs

Recipe of the Week

In honour of Labor Day, that day of picnics and cookouts and backyard grilling, Guest Chef Daniel Rospond has come up with a couple of recipes that will take you far beyond hamburgers and hot dogs. You’ll need to be a little more organized and expend a tad more effort but the results will be well worth it. (If this was the 4th of July cookout we were talking about here I wouldn’t suggest breaking with the traditional but this holiday’s traditions aren’t so engraved in stone.)

Pineapple Beef Kabobs

  • 2 (20 oz) cans pineapple chunks, undrained
  • 1/2 cup brown sugar, firmly packed
  • 2/3 cup cider vinegar
  • 2/3 cup catsup
  • 1/4 cup soy sauce
  • 2 tsp ground ginger
  • 1 1/2 tsp liquid smoke
  • 3 lbs boneless sirloin tip roast, cut into 1 1/2″ cubes
  • 1/2 lb fresh mushroom caps
  • 2 small onions, quartered
  • 2 medium size green peppers, cut into 1″ pieces

Drain pineapple, reserving juice. Combine pineapple juice and next 6 ingredients, mixing well; pour into a large shallow dish. Add meat; cover and marinate overnight in refrigerator.

Drain meat, reserving marinade. Pour marinade into a saucepan; bring to a boil. Add mushrooms; reduce heat and simmer, uncovered, for 10 minutes. Drain, reserving marinade. Set mushrooms aside.

Using 6 – 8 skewers, alternate pieces of meat, pineapple chunks, mushrooms, onions and green peppers. Grill kabobs over medium hot coals for 10-15 minutes, or until desired degree of doneness, brushing frequently with marinade.

Recipe 2

Marinated Steak Kabobs

  • 1 cup chopped onion
  • 1/2 cup vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 1 Tbsp Worcestershire sauce
  • 1 tsp prepared mustard
  • 1 lb sirloin steak, cut into 2″ cubes
  • 1 large green pepper, cut into 1″ cubes
  • 2 medium onions, quartered
  • 2 medium tomatoes, quartered

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce, Worcestershire and mustard; pour over meat and vegetables. cover and marinate overnight in refrigerator.

Remove meat and vegetables from marinade, reserving marinade. On 4 skewers, alternate meat and vegetables. Grill 5 minutes on each side over coals or until desired doneness, brushing frequently with marinade.

Both of these kabobs are best served with seasoned rice (Danny’s recommendation) but being a borderline rice hater I would wrap a few potatoes in foil and throw them onto the coals (and it’s one less pot to wash!).