Recipe courtesy of Joseph Simmons

Steak Kabobs

  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 8 servings
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1/4 cup your favorite BBQ sauce

3 tablespoons lime juice 

1 tablespoon Worcestershire sauce 

1/2 tablespoon garlic powder 

1/2 tablespoon onion powder 

Fresh cracked black pepper 


2 pounds beef tenderloin, cut into 1 1/2-inch cubes

Kosher salt and black pepper

Kosher salt and black pepper 

1/2 pineapple, cut into 1 1/2-inch chunks 

1/2 red onion, cut into 1 1/2-inch pieces 

1 green bell pepper, seeded and cut into 1 1/2-inch pieces 

1 orange or yellow bell pepper, seeded and cut into 1 1/2-inch pieces 

3 tablespoons canola oil


Special equipment:
8 wooden or metal kebab skewers
  1. For the sauce: In a bowl, combine the BBQ sauce, lime juice, Worcestershire, garlic powder, onion powder and some pepper. Mix well, and reserve.
  2. For the kebabs: Prepare a grill for high-heat direct grilling. If using wooden skewers, soak them in water for 30 minutes.
  3. Sprinkle the beef with salt and pepper. Thread the beef, pineapple, red onion and bell peppers onto the skewers, alternating between ingredients. Set the kebabs on a baking sheet, drizzle with the canola oil, and sprinkle with salt and pepper.
  4. Place the kabobs on the grill and brush with sauce. Cook for about 10 minutes, rotating the skewers halfway through, and brushing them with sauce. Remove from the grill and serve.

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