Grilled Hawaiian Beef Kabobs are such an amazing yet simple recipe you will be making them all year long. Your favorite island flavors all come together with tender beef in a glorious marinade, juicy pineapple and a rainbow of perfectly cooked vegetables all on one kabob. Summer couldn't possibly taste any better than this!
We are so happy to have partnered with some of our favorite brands to bring you this scrumptious recipe. You can thank us along with Kingsford Charcoal and Glad as you devour these life changing Grilled Hawaiian Beef Kabobs all summer long.
I get so excited to bring the grill out. I mean live in Arizona and we could probably grill all year long but somehow grilling became stressful this past year so I was a little discouraged. But then I figured it out.
Everything needs a plan to be successful so I created my grilling plan and put it into action. It really made grilling a total joy again. I will tell you all my tips for simple grilling in a bit.
I am sure you remember me raving over how badly I want to go to Hawaii to renew my vows for my 10 year anniversary. Well, here we are. This year is my 10th anniversary and all I can think about is Hawaii.
I haven't planned anything, I am not even sure we are going. But, I just can't get my mind off of it. And those flavors that I associate with Hawaii keep finding their way into my food too. I mean really... The sweet, tangy fresh flavors are hard to get out of my mind.
Needless to say when we decided to grill up some steak kabobs all of those luscious Hawaiian flavors came to mind and I knew using Kingsford Match Light Charcoal would help give these beef kabobs the perfect smokey taste.
It all starts with a marinade that will knock your socks off. It is sweet, tangy and zesty with a hint of smokiness and oooooh so tasty. I whipped up my spectacular Hawaiian inspired marinade right in my Glad MatchWare Container and added the beef chunks. Seal, shake and refrigerate. This makes it so easy. I also prepped all of my veggies and the pineapple the day before. I tossed them into the plastic ware and refrigerated them. Then we assembled them right we before we grilled. It couldn't be much easier.
I just couldn't get over the rainbow of colors and the incredible flavor. The foolproof choice for beef kabobs is sirloin tip. They cook up to a tasty kabob that is amazingly tender. Basting the beef while it cooks helps to caramelize the marinade and the end result is a most and tender perfectly cooked kabob that will blow your mind!
Kingsford has been my family's go to charcoal for as long as I can remember and Kingsford Match Light Briquets are my new favorite. They light easily with just a match and are ready to cook on in just 10 minutes. Now that is simple grilling!
Here are some of our favorite tips for making a plan to simplify grilling!
Shop it! Plan ahead and hit the grocery store with a list. Walmart pretty much carries everything and that makes it for easy to throw the perfect barbecue. Buy everything you need at least 2 days before your party.
Prepare ahead! Use Glad MatchWare Containers to store prepped ingredients the day before your party. Those tight fitting lids help prevent a mess and the containers are perfect for marinating. Less work at party time means more time to have fun with your guests.
Protect it! Store unused Kingsford Charcoal in a cool dry place. Storing inside a small empty trashcan with a lid on it will prevent rain and humidity from damaging your briquets and will give you a long shelf life.
Time it! Use a digital or phone timer to remind you of when to flip your meat. Most recipes will give you a time window (such as 3-5 minutes). Set your timer to remind you to check it. This can be a meal saver when you are having fun.
Double up! Kabobs built using 2 side-by-side skewers cook more evenly and keep your ingredients from spinning around when you flip them.
Clean it! Wad a piece of aluminum foil into a ball about the size of a navel orange. Hold ball of foil snugly with tongs. Scrape foil back and forth across the hot grill grates removing any debris.
With love from our simple kitchen to yours.
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Grilled Hawaiian Beef Kabobs
SERVES 6 | ACTIVE TIME 30 Min | TOTAL TIME 45 Min
1/4 cup low sodium soy sauce
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
1/4 cup apple cider vinegar
1 tablespoon unsulfured molasses
2 teaspoons minced ginger
2 teaspoons minced garlic
1 1/2 pounds beef sirloin tip, cut into 1" pieces
1 red pepper, cut into 1" pieces
1/2 fresh pineapple, cut into 1" chunks
1/4 red onion, cut into 1" pieces
1 zucchini, cut into 1/4 - 1/2" thick coins
extra cooking oil for preparing grill grates
Soak 12 wood skewers in water for at least 30 minutes.
In a medium bowl or resealable container combine marinade ingredients. Whisk until well combined. Reserve 1 cup marinade. Add beef to remaining marinade in bowl. Toss to coat. Cover and marinate at room temperature for 30 minutes. If marinating longer be sure to refrigerate.
Meanwhile, add reserved 1 cup marinade to a small saucepan and cook on medium high, stirring occasionally, until reduced by half (you can skip this step but I love the thick coating of sauce on the beef).
Prep pineapple and veggies.
Preheat grill to high. Layer beef and veggies on skewers. Use 2 skewers about 1/4" apart for each kabob. I start the kabob and end the kabob with beef. But you can do it any way you like. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 6 skewers.
Wad paper towels into a ball and hold with tongs. Dip into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.
Grill kabobs for 2 to 3 minutes per side until golden brown and cooked through. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from grill and serve.
DONNA'S NOTES: If you are traveling or preparing ahead, you can prep veggies and meat with marinade the night before and store in Glad MatchWare Containers. Assemble when you get to your destination.
Don't skimp on the beef. Sirloin tips are the perfect cut for this recipe.
You can marinate for up to 24 hours.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.
This is a sponsored conversation written by me on behalf of Kingsford Charcoal and Glad . The opinions and text are all mine.