When I was a kid, my dad always loved making kabobs. Who am I kidding? I loved making kabobs too! They are fun and a bit of a novelty kind of dinner. They’re kind of like a choose your own adventure when it comes to how you eat them and what you choose to put on them.
Tonight was a beautiful night, so I decided to make them with steak, veggies and some pineapple (because let’s be real, who doesn’t love grilled pineapple?!). Amelia helped me thread all the foods onto the skewers and in 10 minutes, we had dinner made. It was delicious and the girls especially loved the steak!
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons distilled white vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 pounds sirloin steak, cut into small cubes
- 2 bell peppers (any color), cut into large chunks
- 1 large yellow onion, cut into large chunks
- 1 pint cherry tomatoes
- 1 fresh pineapple – peeled, cored and cubed
- In a reusable, sealable bag (like Ziploc), mix soy sauce, brown sugar, distilled white vinegar and seasonings. Reserve about 1/2 cup of this marinade for basting. Place steak in bag and seal. Refrigerate for 8 hours, or overnight.
- Preheat grill to 350 degrees. Thread steak, peppers, onion, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade in the bag.
- Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking. Enjoy!