Grilled Sirloin Steak, Veggie & Pineapple Kabobs

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.

Step 7: Place the kabobs on the preheated grill and cook for about 10-12 minutes, turning occasionally, or until the beef is cooked to your desired doneness.

Step 8: Once cooked, remove the kabobs from the grill and let them rest for a few minutes.