Teriyaki Beef and Vegetable Kabobs
Grilling season is upon us! These beef and veggie/pineapple kabobs are a perfect summer lunch or dinner. Once the beef has marinaded, it is a super quick meal. I do recommend marinating the beef for ~24 hours to allow the pineapple juice to start tenderizing the beef. Pineapple juice contains a natural enzyme called bromelain which softens meat by breaking down some of the proteins. I highly recommend starting with a nice lean cut of beef. I recommend choosing Top Sirloin which tends to be more tender than regular sirloin steak. Getting a little higher quality beef really makes a big difference. This marinade can also be used on chicken!
This recipe features a tangy Teriyaki sauce which is amazing. If you want to use store bought, that is also a great and faster alternative.
Ingredients:
2 1/2 lbs. Top Sirloin beef (can also use London Broil), trimmed of all excess fat, cut into ~1 inch cubes
12 oz. pineapple juice
1/4 cup soy sauce (or gluten-free Tamari or coconut aminos)
1 red onion, peeled, cut into quarters then separate into individual layers
3 bell peppers (use different colors), seeded, cut into quarters then cut each quarter In 2-3 pieces depending on the size.
1/2 pineapple, cut into large chunks
1 green onion, chopped for garnish (optional)
Teriyaki Sauce:
1/4 cup soy sauce (or gluten-free tamari or coconut aminos)
3/4 cup white wine (Pinot Grigio, Pinot Gris, Sauvignon Blanc all are good options)
1/4 cup coconut sugar (brown sugar will also work)
1 bunch green onions, roughly chopped
1-inch piece ginger, chopped
1 lemon, juice and zest
2 Tablespoons arrowroot starch mixed in 3 Tablespoons cold water (can use cornstarch instead however arrowroot results in a clear end product vs cornstarch can make the sauce cloudier but the taste will be the same!)
Instructions:
Trim beef of all excess fat, cut into large cubes.
Whisk together the pineapple juice and soy sauce.
Add beef to a large ziplock bag or bowl. Cover in pineapple juice marinade. Place in the fridge for a minimum of overnight, up to 2 days.
After beef has marinated, prepare your sauce by combining all sauce ingredients (except arrowroot starch and water) into a small sauce pot. Bring to a boil then reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove from the heat and strain out the solids (green onions, ginger, etc) using a fine mesh strainer. Return the remainder of the sauce to the pot. Add arrowroot/water mixture. Bring back to a boil for a couple minutes. The sauce should become very thick. Remove from heat.
While sauce is cooking, prepare your bell peppers, onion and pineapple.
*If you are using wooden skewers, remember to soak them in water for about 15-20 minutes before cooking. I also recommend using metal skewers for less waste!
Skewer beef on their own, then skewer veggies, onion and pineapple together.
Pre-heat grill to med/high heat. Lightly oil the grill once hot.
Add skewers to the grill and rotate about every 5 minutes to get an even char. Lightly brush on Teriyaki sauce with a silicone brush as you cook the beef and veggies.
Remove veggies once they get a nice char. Remove beef skewers once cooked all the way through (minimum internal temperature of 145°F).
Recommend serving with white rice. Serve extra sauce on the side. Garnish with green onions (optional).
Tools I love and recommend for this recipe (Affiliate links):
I am so excited for you to try this recipe! If you post a picture, please tag me @Rachel.Master.Kitchen and Hashtag #RachelMasterKitchen on instagram!
