So I’ll admit it, I know fall has begun, and it is my favorite season, but I do start to miss summer grilling. Grilling is by far my favorite type of quick easy cooking and you can get great meals with little to no prep. I’m going to hold onto my grilling for as long as I can, especially with this super easy marinade. We have been using this in my family for years. Every year, my whole extended family gets together and spends a week or two together during the holidays. Every person is assigned a cooking team and we alternate every day as to what team makes dinner. Each time my team’s name comes up, this kabob recipe is what’s always requested at least once. It’s not only super simple, but makes beef super, duper tender and is just packed with flavor. And honestly, most people have all the ingredients in their pantry. We’ve found this is best with pineapple and red onions, but feel free to mix and match with your favorite veggies. The ginger, garlic, and soy sauce in this recipe give it a bit of an Asian inspired flare, but this is good with just about any side. We prefer to pair this with some rice and some grilled veggies and you’re good to go!
I would recommend marinading at least 24 hours. The longer this marinades, the better and more tender this is. We even have been known to marinade this in HUGE batches and freeze it in little ziplocks, so all we have to do is pull it out of the freezer the night before and we can have great kabobs for dinner the next day! This recipe also does work well with pork, but I’d highly recommend it with beef. And don’t skimp on the cheap beef. We get beef cubes from a local grass-fed beef (Lil Ponderosa) and it has very limited fat, but lots of yummy, beautifully cut beef. However, you could easily cut up your own from steak. But you’re simply mixing up this marinade, covering your beef, and you’re really good to go. All you’ll need to do the next day is cut up some fresh pineapple (don’t use canned, please for the love of god) and a red onion. Skewer your kabobs and you’re good to go! Heat up your grill, cook this bad boys to your desired doneness, and BAM, catch that train to flavor town!
- 1.5 lbs of good beef cubes (or you can cube up your own steak)
- 1/2 cup of ketchup
- 1/2 cup of brown sugar
- 1/2 cup of soy sauce (use tamari if making gluten free)
- 6 cloves of garlic pressed (or minced if you don’t have a press)
- 1 heaping tsp of powdered ginger
- About 2 cups of fresh cut pineapple
- 1 small red onion, cut into skewer sized cubes
- Around 6-8 skewers (depending on how much you put on each kabob)
Mix together ketchup, brown sugar, soy sauce, garlic, and powdered ginger until well combined. Mix in beef cubes and make sure all pieces are covered with marinade well. Cover and place in fridge for 24 hours+. Cut up pineapple and onion. If you’re using bamboo or wood skewers make sure to soak in water prior to grilling/skewering to make sure that they don’t burn. Place beef, pineapple, and onions evenly on kabobs. Reserve leftover marinade to baste kabobs as they’re cooking. Place kabobs on grill, turning and basting with leftover marinade every few minutes, and cooking until preferred ‘doneness.’ Serve over bed of rice with grilled veggies. Enjoy!