Throw these lean beef kabobs on the backyard grill for a quick dinner. You’ll be hooked on the flavorful grilled pineapple salsa. Recipe courtesy of The Beef Checkoff.
Grilling lean meats, fruit and vegetables is a terrific way to enhance flavor without needing a lot of additional salt. Fire-kissed foods slowly caramelize giving off a sweet smokiness that heightens their wonderful flavors. Find more tips for adding flavor without salt.
1-1/2 pounds beef shoulder center (Ranch) steaks, cut 1 inch thick
Salt and pepper
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 large cloves garlic, minced
1 medium jalapeno pepper, minced
1/2 teaspoon ground cumin
1/2 medium pineapple, peeled, cored, cut into 1-1/2 inch chunks (about 3 cups)
1 medium red onion, cut into 12 wedges
1 large red or green bell pepper, cut into 1-1/2 inch pieces
2 teaspoons freshly grated lime peel
1/2 teaspoon salt
Cut beef steaks into 1-1/4-inch pieces. Combine marinade ingredients in medium bowl. Remove and reserve 2 tablespoons for salsa. Add beef to remaining marinade; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto six 10-inch metal skewers.
Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1/2 teaspoon salt in medium bowl. Season beef with salt and pepper, as desired. Serve with Pineapple Salsa.
Per Serving: 207 calories, 8 g fat, 2 g saturated fat, 9 g carbohydrate, 24 g protein, 259 mg sodium, 1.5 g fiber, 3.1 mg iron, 25.8 mcg selenium, 5.6 mg zinc.