Sweet and Spicy Asian Steak Kabobs

Perfect for grilling! These asian steak kabobs are glazed with a pineapple, soy, and chili pepper marinade and served with crunchy peppers and onions.

It’s finally GLORIOUS outside, and for us that means grilling season.  A cold beer, a fresh glass of wine, a stool outside, the dog playing in the grass, and a hot, smoky grill.  This is happiness to me, and these asian steak kabobs don’t hurt either.

These kabobs are perfection because they are:

1. low effort
2. super healthy, fresh, low-carb, etc. but completely filling on their own
3. crazy flavorful- we’re talking juicy, sweet pineapple, fiery serrano peppers, crunchy peppers, and big chunks of tender steak
4. summer vibes on a plate

And I don’t know about you, but I’m not the type of bride-to-be that goes on a starvation wedding diet.  I’m all about flavorful, healthy, whole foods that trick me into eating clean while still allowing me that extra glass of wine 😉

I feel like every day has given us something to celebrate, even if it’s something as simple as a little vitamin D and a quiet night at home alone. Oh, and some amazing steak on the grill.

Sweet and Spicy Asian Steak Kabobs

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

Perfect for grilling! These asian steak kabobs are glazed with a pineapple, soy, and chili pepper marinade and served with crunchy peppers and onions.

Author: Ally

Cuisine: Asian

Serves: 4 servings

Ingredients

• 2 lbs lean beef steak, (filet, sirloin, flank, strip) cut into 1" cubes
• Salt & pepper
• 1 lb container of fresh pineapple chunks, (you want to reserve the juice at the bottom for the marinade)
• 2 Tbsp. olive oil
• 3 Tbsp. low-sodium soy sauce or alternative
• 2 serrano chiles, thinly sliced and divided
• 2 Tbsp. grated or minced fresh peeled ginger
• 2 cloves garlic, minced
• 1 lime, halved and juiced.
• 2 bell peppers, any color, seeded and cut into 1½" pieces
• 1 onion, cut into 8 wedges
• Fresh cilantro, for serving

Instructions

1. Season the steak cubes generously with salt and pepper and place them in a gallon-sized ziplock bag.
2. Add to the bag: ¼ cup of the pineapple juice in the bottom of the container, olive oil, soy sauce, one of the sliced serranos, ginger, garlic, and lime juice.
3. Seal the bag and shake and rub the meat inside until the marinade is mixed and evenly coating the steak. Place the bag in the fridge for at least 1 hour and up to 24 hours.
4. If using wooden skewers, soak them in water for 30 minutes to 1 hour prior to grilling to prevent burning.
5. Preheat your grill to about 400 degrees.
6. Empty the contents of the bag, but reserve the marinade. To create the kabobs, thread steak, pineapple chunks, onion, and bell pepper onto skewers. Repeat, (you'll get about 4 rounds in per skewer). Brush the kabobs with half the remaining marinade.
7. Grill the kabobs over direct heat for 8-12 minutes, depending on your desired steak temperature. Turn the kabobs once or twice while cooking, and continue to brush with the remaining marinade while they cook.
8. If you like it spicy, sprinkle the finished kabobs with more sliced sermons and some fresh cilantro.

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