Though we have done kebabs many times before, I thought about doing something different to possibly improve on it. So I decided to marinate the beef chunks overnight, similar to kalbi (Korean short ribs), and surprisingly it did wonders for the flavor and texture. It brought out a tangy and sweet taste, while also tenderizing the beef chunks in the process. Another variation is skipping the use of the oven and pan-frying these guys. From past experiences, baking or broiling in the oven rarely cooked all the ingredients at the same time; either having bloody beef chunks still uncooked inside or the opposite, charred and burnt vegetables or fruits. Thus, the beef chunks got pan-fried first until lightly browned (but not burnt) and set aside to cool. Then the rest is easy pickings, adding preferred ingredients to your skewers and then browning on a non-stick pan or skillet. I did make another glaze/sauce (we love our sauces) working around the pineapple juice from the can which added some more sweetness to the kebabs. This step is optional but I recommend it.
- 1 lb. beef tenderloin chunks (we used leftover black angus beef chuck roast)
- 1/2 red bell pepper, cut into squares
- 1/2 yellow bell pepper, cut into squares
- 10 cherry tomatoes
- 3 green onions, cut into 2 inch pieces
- 8 garlic cloves
- 10 pineapple chunks (save juice)
- 16 wooden skewers (soaking not necessary)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 garlic cloves, finely minced (or garlic powder)
- 1 tsp ginger finely minced
- 1 tbsp pineapple juice (optional)
- 2 tbsp pineapple juice
- 2 tbsp soy sauce
- 1/2 tsp sesame oil
- sprinkle in ground pepper, paprika, & garlic powder
- 1.Cut meat into desired chunks or cubes. Mix beef with marinade ingredients and keep overnight in the refrigerator. Bring to room temperature before cooking.
- 2.Meanwhile, cut all vegetables and fruits into chunks and set aside.
- 3.In a non-stick pan, fry the beef chunks on medium-high heat until browned. Set aside to cool.
- 4.Make the glaze by combining all ingredients into a small sauce pan. Bring to a boil and let cool while stirring with a brush in the process.
- 5.Once meat has cooled, place desired pieces onto the wooden skewers. On medium heat, pan fry the skewers for 3, 4 minutes on each side while brushing with glaze. Repeat until all ingredients are used.
- 6.Serve on a bed of white rice and garnish with sesame seeds and green onion strips.
|Amount Per Serving||%DV|
|Serving Size 1466g|
|Recipe makes 4 servings|
|Calories from Fat 130||15%|
|Total Fat 14.58g||18%|
|Saturated Fat 5.01g||20%|
|Trans Fat 0.0g|
|Total Carbs 166.87g||44%|
|Dietary Fiber 18.7g||62%|