Although this dish is comparable to a cobbler, we like it. A little ice cream on top makes it really divine! Outstanding with tayberries, boysenberries, and blackberries.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 12 skewers |
Ingredients
- 1 zucchini, cut into chunks
- 1 red bell pepper, cut into 1 inch pieces
- 1 (15 ounce) can pineapple chunks, drained
- 2 tablespoons olive oil
- ½ cup ketchup
- 1 teaspoon salt
- 2 tablespoons steak sauce (such as A1®)
- 2 tablespoons white sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- ¼ cup water
- 1 ½ pounds beef sirloin, cut into 1 inch cubes
- 12 bamboo skewers
Instructions
- Place the zucchini, bell pepper, and pineapple in a mixing bowl. Drizzle with olive oil, and toss to coat. Divide the mixture into freezer bags. Whisk the ketchup, salt, steak sauce, sugar, vinegar, Worcestershire sauce, and water together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated. Divide the beef into freezer bags. Seal, and freeze the bags.
- To cook: take as many bags as you need from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. Soak the skewers in warm water at least 30 minutes, or place into water when you begin thawing the meat and vegetable packets.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Make the skewers by alternating beef, vegetables, and pineapple on the skewers. Discard any remaining marinade.
- Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.
- Use our scaling feature to create the exact number of servings you’ll want for the month.
- This recipe works well for camping trips and picnics as well. Try other meats such as chicken or lamb, and other vegetables of your choice such as mushrooms, onions, or steamed sweet potatoes.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 787 mg |
| Sugars | 21 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
It was excellent the marinade was so good my wife said they were the best shish kebabs she ever had and didn’t even need ketchup. I made the brown rice recipe from this site the share of the shish kebabs on top of it. I added things to the shish kebab taters tomatoes onions Mushrooms.
A big hit! Used no zucchini (Not on hand) but more green and red and orange peppers. Didn’t freeze but made it for 2 days in a row. Really love it!
I bought top sirloin and never froze it. Marinated it per instructions for about 4.5 hours. Same with the shrimp except only marinated it about 1 hour. The steak was very tender however the marinade was overwhelming. The taste of soy sauce overpowered it as well as the oil. The shrimp marinade also was mostly the flavor of the olive oil. I don’t know, maybe I shouldn’t have marinated them for the amount of time I did?? I also used yellow and purple onions, squash as well as red and orange bell peppers.
Added some onion to the skewer. Became a family favorite the first time we made it!
good idea for the beef,but i waited till ready to make for veggies because they get soggy when thawed from frozen and it only takes a short time to cut them up fresh
Loved the marinade so much that I made it again tonight, omitted the water, and basted pork chops with it. Fabulous!!
I made these fresh (didn’t bother to freeze any) and they were SO delicious. I didn’t change a thing (except added a few white onion slices). We really enjoyed the flavor combinations from the pineapple, meat, and veggies. My husband asked if we could eat these every Wednesday, so I might have to try freezing some for next time.
marinade was so so, Vegetables were good raw and unfrozen ist night. After freezing they were just a mushy soft mess. I will not use this method again.
Great marinade for the steak!
We loved this recipe! So easy to just pull out of the freezer for a busy day! Healthy and flavorful. I do like to make the beef in the marinade and freeze, and then use fresh vegetables with the defrosted beef.
This is delicious! The sauce is positively yummy! I left the beef cubes in the sauce for over 24 hours so the flavor was really prominent. I did not freeze anything but did cut the veggies and fruit the day before. I also added Asian pear to the skewers and sliced onion. I highly suggest saving some of this sauce as a “dip” for additional meat. Maybe try this on burgers? Good stuff!
the best kebab i’ve ever made…. my husband loves the recipe
Mmmm, these were SO GOOD! I loved how the beef was juicy, but not oily or herby like other kabob recipes. Instead of freezing them, I just put the vegetables and meat in 2 separate small ziplock bags and refridgerated them 4-5 hours before cooking. The only changes I made was for the meat I had 2 NY Strip steaks. I trimmed the fat and cut them into 1″ cubes. Out of everything I got 8 kabobs and at most about 3 servings. I did 1/2 red and 1/2 green bell pepper for the peppers, as it was what I had, and I also subbed white wine vinegar for the cider vinegar for the same reason. I definitely plan to make this again, but next time I will double it!
I made this dish six times for each member of my dinner exchange club. All six said their families loved this. My husband does too. Very easy and do not feel any changes are needed. I bought meat already cut for kabobs to save time.