Lemon Pineapple Steak Kabobs: Good Grilling

These steak kabobs are similar to the chicken kabobs from a couple of weeks ago, but I've changed up the marinade and added a thing or two to the skewers. 

Kabob ingredients:

• 3 lbs sirloin steak
• 1 green bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 red onion
• 2 large lemons
• 1 24-ounce container of chopped pineapples.
• Bamboo or metal skewers (if you use bamboo skewers, soak them in water first).

Steak marinade ingredients:

• 1/2 c. soy sauce
• 1/2 c. pineapple juice
• 1/3 c. cooking oil
• 2 tbsp. brown sugar
• 1 tbsp. honey

For the marinade, combine the above ingredients in a medium sauce pan and let them simmer on the stove for about ten minutes, stirring occasionally.

The marinade will need to cool down before you can use it, so after it's good and hot take it off of the heat.

Cut the steak into 1 to 1-1/2 inch cubes, and put them in a one gallon freezer bag. Pour the cooled marinade into the bag and zip it shut. squeeze the bag and shift it around so the marinade gets on all of the steak.

Let the marinade sit in the fridge for 1 to 2 hours. Do not let it marinade any longer than that or the steak will have a mushy texture.

Chop peppers and onion so that you have several 1 to 1-1/2 slices. Cut the lemons into wedges. Alternate between the three peppers, onion and pineapple, lemon wedges and steak when loading the skewers, and make sure there are two or three pieces of steak on each skewer. 

Sear the kabobs over high heat for about 2 minutes, then cook them over medium heat for about 8 minutes on each side, or until steak is cooked through with an internal temperature of at least 125° (the status quo for rare). 

Leave on the skewer to serve.