With local growers all around you, especially at summer farmers markets, combine fresh local vegetables with beef from a producer in your area to make these sweet, savory kabobs with a hint of smoke from the grill.
These colorful kabobs bring together tender beef, fresh vegetables and juicy pineapple for a perfect summer meal. A honeyed citrus marinade adds depth while keeping the beef flavorful and moist on the grill.
Yield: 6-8 servings
2 pounds top sirloin steak, cut into 1¼-inch cubes
1½ cups (12-ounce can) frozen orange juice concentrate, thawed
¼ cup soy sauce
¼ cup light molasses
¼ cup rice vinegar
1 -inch piece fresh ginger, peeled and minced (or 1 tsp. ground ginger)
1 large red onion, cut into 1¼-inch pieces
2 large red bell peppers, seeded and cut into 1¼-inch pieces
1 medium fresh pineapple, cut into 1¼-inch cubes
8 bamboo or metal skewers
In a medium bowl, whisk together orange juice concentrate, soy sauce, molasses, rice vinegar and ginger to create the marinade.
Place steak cubes in a large resealable plastic bag. Pour half of the marinade over the beef, seal and refrigerate for at least 4 hours or overnight.
Transfer the remaining marinade to a separate covered container and refrigerate. This will be used for basting.
If using bamboo skewers, soak them in water for at least 30 minutes before assembling.
Thread marinated beef, onion, bell pepper and pineapple onto skewers, alternating ingredients. Discard any marinade that has come into contact with raw meat.
Preheat grill to medium-high heat.
Grill kabobs for 4 to 8 minutes, turning occasionally, until beef reaches an internal temperature of at least 145 degrees (or 160 degrees for well done).
Baste kabobs with the stored marinade during grilling, using a clean brush.
Recipe by Dakota Angus LLC
