Kabobs are a fun meal to put together and offer a variety of options for different flavors. I like to mix up fruit and vegetables with whatever meat I feel like having to grill up a bunch of succulent, smoky goodness. These kabobs used flank steak and an easy marinade that blends well with a mix of fresh pineapple, bell peppers, onion and plantains.

First things first, you will need to prepare the marinade by mixing all of the ingredients together in a bowl. Toss in your beef cubes, cover and place in the fridge for at least 2 hours before you assemble the kabobs.

Once you are ready to start preparing the kabobs, start the grill and get it heated up.

Chop up all of the veggies into pieces and get your skewers out. I like to use metal skewers but you can use wooden skewers as well. Just be sure to pre-soak them in water before putting them on the grill.

Next, assemble your kabobs. Alternate your pieces of steak, fruit and vegetables in whatever pattern you like. It will end up looking delicious like this:

IMG_0186 this recipe

Once the grill and kabobs are ready, place them on the grill. Since everything is cut up, they won’t take too long to cook. Just rotate the skewers until each side was cooked evenly.

Remove everything from the grill and let it sit for a few minutes to cool. I used the cooling time to grill up some asparagus to have on the side (it only takes 3-4 minutes). However, the skewers are a meal all in their own if that is all you want.

This was the end result of a meal grilled to perfection:

IMG_0190

Eat up and enjoy.

 

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BEEF, FRUIT & VEGETABLE KABOBS

Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 3 -4
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Ingredients

For the marinade:

For the kabobs:

  • 3/4 lb of flank steak, - sliced into cubes
  • 1 onion, - sliced into 1x1 inch pieces
  • 1 red bell pepper, - sliced into 1x1 inch pieces
  • 1 yellow bell pepper, - sliced into 1x1 inch pieces
  • 1 yellow plantain, - sliced into rounds
  • 1/2 pineapple, - sliced into 1x1 inch pieces

Instructions
 

  • First, prepare the marinade by combining all of the ingredients into a medium bowl and mixing well.
  • Next, slice up the flank steak and drop it into the marinade. I sliced the steak length-wise into one inch wide strips and then into 1 inch cubes. Toss the steak in the bowl and mix everything well to get the marinade coating all of the steak. Cover and place in the refrigerator for at least two hours (or up to 24) to let the marinade set in. Stir the mixture after an hour to ensure an even coating.
  • Once you are ready to start preparing the skewers, start the grill and get it heated up.
  • Chop up all of the veggies into pieces and get your skewers out.
  • Next, assemble your skewers. Alternate your pieces of steak, fruit and vegetables in whatever pattern you like.
  • Once the grill and skewers are ready, place them on the grill. Since everything is cut up, they won’t take too long to cook, about 3 minutes per side. Rotate the skewers until each side was cooked evenly. The fruit and veggies will char a bit on the grill but that is fine.
  • Remove everything from the grill and let it sit for a few minutes to cool. I used the cooling time to grill up some asparagus to have on the side (it only takes 3-4 minutes). However, the skewers are a meal all in their own if that is all you want.
  • Serve and enjoy.

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Author: Justin + Erica Winn
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