These teriyaki beef kabobs with pineapple are the sure fire hit of the summer. Make these ahead of time, for extra marinating time and for an even quicker and more flavorful BBQ!
Dish Count – 1 Mixing Bowl, 1 Knife, 8-10 Skewers
Friends, please forgive me while I mourn today. If you’re like me and watched the season finale of Game of Thrones, you know why I am feeling the way I am. Coffee, just doesn’t taste the same today. The sun, not as bright. For these kabobs, much like my heart – are skewered.
Dramatic much? Yeah, I know. But c’mon?! Can we please get a win here? I mean, just one. One episode where I’m not left screaming at my screen, having my mascara run down my face, and curling up like a little ball with Huck staring at me with that comically turned dog face. Just one win for the family we were tricked into loving and rooting for from the beginning. Just let the good guys come out on top here!
I just literally can’t even today. And for who knows how much longer after.
But these kabobs? Yeah, you literally totally should.
There haven’t been too many TV shows I’ve become so emotionally invested in. And my cynical self is telling me that this is the season that GoT officially jumped the shark, you can’t keep killing all the good guys. There are plenty of other bad guys (CoughRAMSAYCough) that could go away, and we wouldn’t miss that skeeve one bit! But this is definitely what makes the show so catching, I just wish my heart could take it.
Keep your own skewers handy so you can take your GoT aggression out on something, like these skewers. Hopefully it will help qualm the fury you’re feeling. Plus, with apricot teriyaki sauce – they’re kind of killer in their own right.
Apricot Sesame Teriyaki Beef Kabobs with Pineapple
1 1/2 pounds Sirloin, cubed
1 1/2 cup Teriyaki Sauce
1/2 cup Apricot Jam
2 Tbsp Sesame Seeds
2 Bell Peppers, seeded and cut into large chunks
1 Onion, cut into large wedges
1 Pineapple, cut, cored and cut into large chunks
8 ounces Button Mushrooms, trimmed
10 Bamboo Skewers
In a bowl, whisk together the teriyaki sauce, apricot jam and sesame seeds. Reserve 1/2-2/3 cup of the sauce for grilling - place it in a small bowl and refrigerate until ready for grilling. With the remaining sauce in the bowl, add in the cubed sirloin and toss to combine evenly. Cover and refrigerate for at least 3 hours.
While marinating, prepare the remaining vegetables.
Pre-soak the bamboo skewers for at least 20 minutes in water. Skewer the meats and vegetables, alternating with mushrooms, bell peppers, onion, pineapple and sirloin.
To Grill -
Preheat grill to high heat. Once hot, turn down to low heat. Place the skewers on the grill and allow to char. The beef may stick to the grill, DO NOT pull it away from the grill grates. It will release more easily when the beef is done. Turn the skewers only once. Use the reserved teriyaki sauce to baste the kabobs as they grill, about 5 minutes on each side so the veggies are done.
Remove and let rest for 5 minutes prior to serving.