Mushroom, Pineapple, Tomato And Beef Kebabs
serves 2-4
Pineapple and beef are an underrated combination. When you throw in the tartness and acidity of tomatoes, the earthiness and umami taste of mushrooms, a flavorful herb and soy marinade, and grill it all on a skewer -- let's just say there's a lot going on.
12-15 white mushrooms, stemmed
1 medium pineapple, peeled, cored and cut into 2-inch pieces
12-15 cherry tomatoes
3 green bell peppers (or a combination of red, yellow and green), cut into large pieces
2 pounds beef (top sirloin or filet), cut into 1 1/2-inch cubes
1 cup chopped fresh mint
1 cup chopped fresh basil
1/4 cup olive oil
3 tablespoons soy sauce
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/2 lime
prep: 25 minutes
total: 3 hours 20 minutes
wooden kewers
large baking dish (or casserole)
tongs
grill
aluminum foil
1. Soak the skewers for at least 20 minutes. Meanwhile, prep the ingredients.
2. Alternating between bell pepper, beef, pineapple, mushroom and tomato, thread the ingredients onto the skewers. Place the kebabs in a baking dish.
3. Chop the herbs and mix them with the olive oil, soy sauce, lime juice, red pepper flakes, salt and pepper. Stir to combine then pour the marinade over the kebabs, cover, and refrigerate 2-4 hours. Let the kebabs come to room temperature before grilling.
4. Preheat the grill to high. Put the kebabs on the grill with room between them, and leave them alone to brown, 3-5 minutes. Cook, letting them brown on all sides, until the steak is just firm to the touch, 12-15 minutes.
5. Take the kebabs off the grill and let them rest, covered loosely with foil, for 10 minutes. Squeeze lime juice over the kebabs before serving.
2. Alternating between bell pepper, beef, pineapple, mushroom and tomato, thread the ingredients onto the skewers. Place the kebabs in a baking dish.
3. Chop the herbs and mix them with the olive oil, soy sauce, lime juice, red pepper flakes, salt and pepper. Stir to combine then pour the marinade over the kebabs, cover, and refrigerate 2-4 hours. Let the kebabs come to room temperature before grilling.
4. Preheat the grill to high. Put the kebabs on the grill with room between them, and leave them alone to brown, 3-5 minutes. Cook, letting them brown on all sides, until the steak is just firm to the touch, 12-15 minutes.
5. Take the kebabs off the grill and let them rest, covered loosely with foil, for 10 minutes. Squeeze lime juice over the kebabs before serving.
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