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.
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Submitted 5/1/12.
Source: Weber
Submitted By: b smith
Beef Shish Kabob with Pineapple Chunks, Shallots and Red Peppers