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Weber® Garlic Jalapeño Steak Kabobs with Tone’s® Cajun Grilled Pineapple

Prep Time 30 min
Cook Time 15 min
Servings 4

Kabobs are a summer staple, and these are anything but ordinary. Bonus: This combo of heat and sweet also works with chicken.

Ingredients

For the marinade:
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup Member’s Mark™ 100% Pure Olive Oil
  • 2 Tbsp. lemon juice
  • 3 Tbsp. Weber® Garlic Jalapeño Seasoning
For the kabobs:
  • 1-1/2 lbs. sirloin steak, cut into 1-inch cubes
  • 1 red onion, cut into 1-inch cubes with about 3 or 4 onion layers each
  • 2 green bell peppers, cut into 1-inch pieces
  • 12 whole mushrooms
  • 12 grape tomatoes
For the Tone's® Cajun Grilled Pineapple:
  • 1 medium fresh pineapple, peeled, cored and sliced to your liking
  • 1/4 cup butter, melted
  • 1 tsp Tone’s® Cajun Seasoning

Directions

For the kabobs:
  1. Heat grill to medium heat. Combine all marinade ingredients in a mixing bowl.
  2. Cube sirloin steak and place in gallon size zip lock container bag. Pour marinade inside the bag, seal, and refrigerate for 2 hours.
  3. Wash and cut red onion and green bell peppers, set aside until ready to assemble kabobs.
  4. To assemble kabobs, thread alternating meat and vegetables on skewer.
  5. Place assembled kabobs on grill for about 10 minutes, flipping every 2 to 3 minutes until vegetables are tender. Remove from grill and serve.
For the Tone's® Cajun Grilled Pineapple:
  1. Slice pineapple crosswise in 3/4-inch slices (about 5 to 7 slices).
  2. Place single layer in a shallow baking pan.
  3. Pour melted butter over pineapple; sprinkle evenly with Tone’s® Cajun Seasoning. (Additional seasoning may be used for a hotter flavor, if desired).
  4. Broil or grill pineapple slices until tender, about 5 to 6 minutes, turning once.

Serve warm.

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