Grilled Sirloin Steak, Veggie & Pineapple Kabobs Recipe

"The prep time/cooking time doesn't include the marinating time (at least one hour). To bake these instead of using the grill, roast at 400°F for about 20-25 minutes, flipped halfway through (until the steak is cooked to your liking and the veggies are tender). If you don't have Maggi Sauce, soy sauce is a good substitute. These are good served with rice or garlic bread (or both!)."

Step by Step Method

Step 1

Drain the canned pineapple chunks, reserving the juice. Set aside the pineapple chunks, refrigerated (you'll use the chunks when you thread the skewers, but you'll need some of the juice for the marinade).

Step 2

In a mixing bowl, combine all the marinade ingredients: pineapple juice, avocado oil, brine from the jarred sweet cherry peppers, Maggi sauce, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Stir well to combine.

Step 3

Place the beef sirloin cubes in a large resealable bag or a bowl. Pour the marinade over the beef, ensuring all the pieces are well coated. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.

Step 4

If using wooden skewers, soak them in water for about 30 minutes to prevent burning while grilling.

Step 5

Preheat your grill to medium-high heat.

Step 6

Assemble the kabobs by threading the marinated beef, red onion chunks, red bell pepper chunks, button mushrooms, jarred sweet cherry peppers, and reserved pineapple chunks onto the skewers, alternating the ingredients.