Fire up the grill for these mouth-watering steak and pineapple kababs, marinated in a sweet and savoury blend of soy, brown sugar, garlic, and ginger. The caramelised pineapple pairs beautifully with tender beef, while optional veggies like red onion, courgette, and mushrooms add colour and flavour. Perfect for a summer barbecue, serve them hot off the grill with a crisp green salad and crusty bread.
Ingredients:
680g Sirloin or tenderloin steak
2 cups fresh pineapple, cut into 1 inch cubes
1/2 cup soy sauce
1/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon grated fresh ginger root
1 clove garlic, minced
1 tablespoon olive oil
Feel free to add additional vegetables to the kabab such as red onion, courgette and mushrooms.
Method:
Cut meat into 1-inch pieces. Mix remaining ingredients and pour over meat and pineapple. Marinate for at least 1-hour, stirring twice.
Thread meat and pineapple on skewers alternately, if you would like to add additional vegetables add them in now.
Barbeque 2 – 4 inches from the coals for 5 to 10 minutes. Basting with marinade as each is turned.
Serve with a fresh green salad and some crusty bread.
