These skewers are easy and colorful, and basting helps keep the sirloin steak oh-so juicy and tender. I came up with this recipe after reading a similar one in a health magazine. It’s a keeper.
—MARGUERITE SHAEFFER SEWELL, NJ
PREP: 20 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 6 SERVINGS
1 can (6 ounces) unsweetened pineapple juice
1/3 cup honey
1/3 cup soy sauce
3 tablespoons cider vinegar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground ginger
1 1/2 pounds beef top sirloin steak, cut into 1-inch pieces
1 fresh pineapple, peeled and cut into 1-inch chunks
12 large fresh mushrooms
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2 1/2 cups uncooked instant rice
1. In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly.
3. Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting skewers frequently with reserved marinade.
4. Cook rice according to package directions; serve with kabobs.