Name: Grilled Pineapple Rum Glazed Beef Kabobs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 people
Ingredients: 3 lbs top sirloin (2" cubes); 1 large pineapple (2" pieces); 1 large purple onion (2" pieces); 6 bell peppers (red, green, yellow, or orange) (2" pieces); 2 medium shallots (finely diced); 1 cup pineapple juice; 1/4 cup Myers Dark rum; 1 cup beef stock

Last Updated May 10th, 2019 at 09:07 am by Lisa

Bright, colorful Grilled Pineapple Rum Glazed Beef Kabobs are marinated and brushed on the grill with a tropical island glaze made with pineapple and rum!

So are these Beef Kabobs, Beef Kebabs or Beef Kebobs?

Kabobs, kebabs or kebobs are all considered the same thing in English speaking countries, and the terms are used interchangeably. The most familiar traditional kebab dishes are shish kebab and doner kebab. Kabobs, Kebabs, or Kebobs are usually meat grilled over high heat on a metal skewer, although some are not cooked. Their origins are in Middle Eastern cuisine and are commonly found in Asian cooking worldwide.

What meat is typically used for Kabobs, Kebabs, or Kebobs?

Usually, they are made with ground or finely cut meat or seafood, and sometimes vegetables or fruits. Kabobs are typically cooked or grilled on a skewer over a hot fire or heat source. The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, chicken, fish, or pork.

Gyros Are A Popular Kabob, Kebab, Kebob Grilled Recipe:

Grilled Lamb Gyro Wraps + Greek Tzatziki Sauce, are a classic lamb “kabob” comfort food that everyone loves worldwide…

What ingredients do you need to make these Grilled Pineapple Rum Glazed Beef Kabobs?

Skewers:

Marinade:

How do you make Grilled Pineapple Rum Glazed Beef Kabobs?

Step 1: Trim and cube the top sirloin into 2″ cubes, and place into a large zip-lock bag. Mix the marinade, and pour into the zip-lock with steak. Seal, and toss to coat well, keep refrigerated for 3-4 hours.

Step 2: Cut the pineapple, red onion, and colorful bell peppers into large 2″ pieces.

Step 3: Remove the steak and pour the marinade into a small grill heat-safe pot or pan. Using metal skewers, thread on steak pieces and veggies in alternating colors until all the steak and veggies are on skewers.

Step 4: Preheat the grill to 400 degrees, or medium-high heat. Place the skewers on the grill with the small pot of marinade directly over the flames. The heat of the grill will heat the marinade up over 165 degrees making the glaze safe to brush onto the skewers. Use a heat-safe brush, and brush over the skewers every 5 minutes or so, grill for about 10-15 minutes until the steak is grilled.

Growing up, one of our favorite family dinners was shish kababs. My Mom made them very similar to these, and our Dad would grill (and sometimes burn lol) them out by our pool!

We loved shish kabobs as kids. Grilled kebobs are a go-to for summer entertaining, and everyone is happy with all the bright delicious options. We never make them the same, some of our favorite things to add are mushrooms, bacon, tomatoes, sausage, chicken, and shrimp.

All The Best Dishes,

Lisa