Last Updated May 18th, 2021 at 11:42 am by Lisa
These Shish Kabobs (aka Shish Kebabs or Beef Kabobs) have a beef marinade made with pineapple and dark rum (the rum is optional of course!) brushed on these bright colorful grilled skewers.
Growing up, one of our favorite family dinners was shish kababs. My Mom made them, and Dad would grill them out by our pool. We could hardly wait for dinner.
Marinade the top sirloin a few hours ahead of family dinner or your party, and have the skewers ready to go when guests arrive, your cookout will be one to remember...
Why This Recipe Works
- The raw pineapple in the marinade helps to tenderize the top sirloin due to an enzyme called Bromelain. It breaks down the protein and muscle structure of the meat.
- The rum and pineapple add sweetness to the marinade and a depth of flavor.
- Brushing the marinade on the kabobs while grilling adds more flavor even after they are marinated and as they grill.
- Top sirloin is a reasonably priced cut of beef and quite tender.
You Will Need
Let's Grill Shish Kabobs!
- 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.
- Cut the pineapple, red onion, and colorful bell peppers into large 2" pieces.
- 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.
- Heat the charcoal or gas 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 the kabobs for about 10-15 minutes until the steak is medium-rare is 130-135 degrees internal temperature. Serve with rice, and enjoy.
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.
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.
More Grilling Recipes
Fire up the Grill and make summer spectacular with one of these grilling or BBQ recipes! Start by making Grill and BBQ Rub it is easy to make and goes on beef, chicken, and pork.
Grill-Baked Blueberry Pie, yes you read that right, learn to bake a pie right in your grill and keep your house cool. What an elegant outdoor dining menu to serve, this Cabernet Rosemary Grilled Rack of Lamb with Watermelon Skewers will wow your guests.
If you want grilling or BBQ summer dishes, you will love Gyro Wrap with Greek Tzatziki Sauce, gorgeous and impressive Grilled Lamb Chops or Hawaiian Huli Huli Chicken Pineapple Rice Bowls served in pineapples!
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Shish Kabob Recipe
Ingredients
Skewers:
- 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
Marinade:
- 2 medium shallots finely diced
- 1 cup pineapple juice
- ¼ cup Myers Dark rum
- 1 cup beef stock
Instructions
- 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.
- Cut the pineapple, red onion, and colorful bell peppers into large 2" pieces.
- 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.
- Heat the charcoal or gas 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 the kabobs for about 10-15 minutes until the steak is medium-rare is 130-135 degrees internal temperature. Serve with rice, and enjoy.
Notes
other ingredients
I never make them the same, and constantly try new things...here are some of my favorite ingredients.- mushrooms
- bacon
- tomatoes
- sausage
- chicken
- shrimp
I love how simple the marinade is and how easy these are to make. We served them rice and I'm really looking forward to the leftovers.
We made these last night and they were incredible! Such wonderful flavors and super simple to make!
Great recipe. Love the marinade. And the Pineapple addition. We'll be making this recipe on repeat this summer. Delicious!