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Beef Shish Kabob with Pineapple Chunks, Shallots and Red Peppers Recipe | |
American Beef | |
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Ingredients:
· 1 package Weber® Just Add Juice? Teriyaki Marinade Mix· ¼ cup fresh-squeezed orange juice · ½ cup pineapple juice · Zest of a lemon · 3 pounds beef tenderloin, cut into 2-inch cubes · 6 large shallots, cleaned and cut in half · 2 red peppers, seeded and cut into 3-inch squares · 1 gold pineapple, cored and cut into 2-inch chunks · Olive oil · Sea salt and freshly ground pepper to taste · 28 bamboo skewers, soaked in water or Grill Friends Dual Prong Skewers
Directions:
Whisk together package of Weber® Just Add Juice? Teriyaki Marinade Mix, orange juice, pineapple juice and zest. Arrange beef chunks in a single layer in a glass dish or a re-closeable plastic bag, and pour marinade over. Cover and refrigerate for 1-2 hours, stirring to coat, every 30 minutes. Note: I like to marinate in a re-closable plastic bag. To assemble kabobs, put all vegetables on a cutting board with the skewers nearby. Drain meat from the marinade and discard the marinade. Thread meat onto two skewers, so they resemble a ladder. Leave room in between meat so all pieces cook evenly ? you should have about 4 kebabs. Repeat skewering with shallots, peppers and pineapple chunks using two bamboo skewers for each kabob. Brush all skewers with oil and season everything with a pinch of salt and pepper. Place kabobs in the center of the cooking grate, turning to sear all sides. Cook to desired degree of doneness, 8-10 minutes for medium-rare meat. When skewers are done, remove from grill onto a clean platter. The vegetables, pineapple and meat may take different amounts of time to cook. For example, the pineapple will only take about 5 minutes, but the shallots and pepper should be done at the same time as the beef. Let meat rest 5 minutes before serving. | |