Italian Food: Beef

Showing posts with label Beef. Show all posts

Cheesy Taco Stuffed Meatballs

Taco Cheese Stuffed Meatballs are a fun twist for Taco Tuesdays! This easy meatball recipe is taken to the next level with your favorite taco flavors and colby jack cheese.

Meatballs are great because they are simple to prepare, can be flavored in so many ways and are perfect for feeding a large crowd.

These Taco Meatballs can be made ahead for a party or meal prep. Who doesn’t love a good meatball?

Everyone is sure to enjoy these colby jack cheese stuffed meatballs.

Not only do they have that wonderful taco flavor, but, these meatballs have a hidden surprise. Ooey-gooey cheese just waiting to escape the meatball.

Hey, it’s Nicole from WonkyWonderful here to bring you another easy family recipe. I’m all about saving time and energy while making tasty recipes that the entire family will love.

You do not have to spend hours in the kitchen to make fresh, homemade meals. If you like this Bacon Shrimp Pasta Salad, check out my Spinach & Garlic Meatballs and Baked Spaghetti & Meatballs.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Taco Cheese Stuffed Meatballs:

Do not overmix the meat or you can end up with tough meatballs.
Use a cookie dough or ice cream scoop to get uniform meatballs.
Be sure to fully seal the cheese within the meatballs or all of the cheese will ooze out while broiling.
To make extra meatballs to keep in the freezer, double or triple this recipe. Transfer extra meatballs to a rimmed baking sheet and freeze completely. Then transfer frozen meatballs to a ziploc bag or container.
This recipe makes a mild flavored taco meatball. If you prefer extra taco flavor, double the amount of taco seasoning.

What you will need to make Taco Cheese Stuffed Meatballs:

Large mixing bowl- You will need a bowl large enough for the ingredients and your hands.
Sharp knife- This recipe requires the cheese to be cut into cubes. A good, sharp knife is always handy to have in the kitchen.
Rimmed baking sheet- used for everything from cookies to roasting, a good baking pan will last for years.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite meatball recipes:

Italian Herb Baked Meatballs
Chicken Parmesan Meatballs
Sriracha Honey Slow Cooker Meatballs
Crockpot Italian Meatballs and Marinara
Creamy Swedish Meatballs

Taco Meatballs, Cheese Stuffed Meatballs, Stuffed Meatballs

Easy Dinner

American

Yield: 15 large meatballsAuthor: Nicole Harris

Taco Cheese Stuffed Meatballs

Taco Cheese Stuffed Meatballs are a fun twist for Taco Tuesdays! This easy meatball recipe is taken to the next level with taco seasoning and colby jack cheese.

Ingredients

2 pounds lean ground beef
1/2 cup bread crumbs
2 large eggs
1/4 cup whole milk
1 package taco seasoning (or 2 Tablespoons Homemade Seasoning)
6 ounces Colby Jack cheese - cut into cubes

Instructions

Mix beef, bread crumbs, eggs, milk and taco seasoning until just combined. Do not over mix.
Scoop out 4 tablespoons of beef mixture, flatten then place cheese cube into the center. Bring the edges together to form a ball. Ensure that the meatball is completely sealed.
Transfer meatballs to a greased rimmed baking sheet.
Freeze meatballs on baking sheet for 10-15 minutes to firm up.
Raise oven rack to top and preheat broiler on high.
Broil meatballs on high for 10-12 minutes or until cooked through. Some cheese may escape while broiling.

https://zeromediasystem.blogspot.com//search?q=italian-herb-baked-meatballs-recipe

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Mississippi Pot Roast

Mississippi Pot Roast (from scratch) is a new southern classic that is zippy, tangy, rich and melt-in-your-mouth addictive!

Mississippi Pot Roast was made famous by a woman named Robin Chapman. Robin’s friend put her Mississippi Pot Roast recipe in the church cookbook.

Soon bloggers blogged about it, pinned it and eventually it became so popular that the New York Times heralded it as "the roast that owns the internet."

I didn’t think any roast could rival my Mom’s Crazy Tender Pot Roast, but this Mississippi Pot Roast is giving it a run for its money!

I’ve skipped the prepackaged mixes traditionally found in Mississippi Pot Roast in place of homemade seasonings (so easy!) resulting in an intensity of flavor that can’t be beat.

You can serve the meat with mashed potatoes, egg noodles or rice or make a hearty cheesy hoagie sandwich with melted provolone or mozzarella cheese served with au jus.

Any way you serve it, this Mississippi Pot Roast will have everyone begging for more!

Helpful Tips to make Mississippi Pot Roast:

Choose chuck roast that is fresh, bright in color and contains lots of marbling because marbling = flavor and tenderness.
You can use a 3-5 pound chuck roast because there is enough juices/seasoning to accommodate up to 5 pounds.
If you use a larger chuck roast, you may need to cut it into two portions to fit into your slow cooker. If so, take care you sear all sides of each portion.
Use low sodium beef broth and soy sauce, otherwise your pot roast will taste too salty.
Beef is done when it is fork tender. If it is not fork tender, it simply needs more time to cook. Even just 30 minutes more can make the world of difference between an “okay” roast and a melt-in-your-mouth one.
Once tender, shred your roast into small sections then let it cook on low for 30 minutes. This allows the crazy flavorful broth to penetrate the meat. This one step will transform your pot roast experience!
Store any leftovers in an airtight container in the refrigerator. Gravy will thicken upon standing and when refrigerated so whisk in some water before reheating.

What you will need to make Mississippi Pot Roast:

Cast Iron Skillet – Cast iron will give your roast a deeply golden exterior when seared. There are a ton of brands out there, but this is a trusty inexpensive go-to that works well.
Slow Cooker - the slow cooker is my favorite kitchen appliance for convenient, one-pot meals that are so EASY and it makes them taste even more delicious!
Beef Stock- this beef stock is a staple in my pantry! It is reduced sodium (47% less) with all the flavor.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite slow cooker recipes:

Easy Crockpot Sriracha Honey Chicken Wings
Crockpot Pork Chops
Simple Crockpot Buffalo Chicken Wings
Slow Cooker Potato Soup
Simple Crockpot Chicken and Dumplings

Mississippi Pot Roast, Pot Roast

Crock Pot

American

Yield: 6-8Author: Jennifer Sattley

Mississippi Pot Roast

Mississippi Pot Roast is a new southern classic that is zippy, tangy, rich and melt-in-your-mouth addictive!

prep time: 10 minscook time: 6 hourtotal time: 6 hours and 10 mins

Ingredients

3-5 pounds chuck roast trimmed of excess fat
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 tablespoons vegetable oil
5 garlic cloves, peeled
1 1/2 cups low sodium beef broth
1/3 cup pepperoncini juice (from jar of pepperoncini’s below)
2 tablespoons reduced sodium soy sauce
3 tablespoons dry minced onion
1 tablespoon beef bouillon powder
2 teaspoons dried parsley
1 teaspoons dried chives
1 teaspoon dried dill
1/2 teaspoon dried oregano
1 bay leaf
6-8 whole pepperoncini’s
carrots cut into thirds (optional)

Gravy

1/4 cup butter
1/4 cup flour
2 cups beef broth from slow cooker

Instructions

Sprinkle roast evenly all over with onion powder, garlic powder and pepper and rub into roast.
Heat vegetable oil over high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and transfer to slow cooker. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast (optional).
Add all remaining roast ingredients to slow cooker and give them a stir. Cook on low for 8-10 hours or on high for 4-6 hours OR until roast is tender.
Once tender, shred roast into small pieces (but don’t completely shred) and continue to cook on low for 30 minutes for the roast to absorb juices. Remove roast pieces to a cutting board and shred (don’t discard slow cooker broth/juices).

Gravy

Melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth from slow cooker and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)
Serve roast beef over mashed potatoes, rice, or noodles. Either discard peppers or serve them with beef.

https://zeromediasystem.blogspot.com//search?q=mississippi-pot-roast

Hearty Beef Pot Roast

Hearty Beef Pot Roast is so tender and juicy the beef melts in your mouth. A simple one-pot meal with layers of flavor in a heavenly rich gravy that is loaded with veggies. It is truly the ultimate comfort food. This simple recipe is ready to go in the oven in just 20 minutes and it is sure to be on your table all year long. Almost like Mom used to make, but better {{sorry Mom}}.

A couple of years ago we developed our most popular recipe ever, Hearty Beef Soup. It has been a huge family and fan favorite.

Believe it or not, I have never shared a pot roast recipe with you. It is one of my all time favorite comfort foods that my mom used to make.

I took what I remember from mom's classic version and added my own special twist.

My twist? Wine! Special? Why yes! I love red wine in my pot roast. It gives the roast and the gravy a mouthwatering rich flavor.

The entire roast is spectacular from start to finish. This pot roast is so tender that it literally melts in your mouth.

It begins by searing the beef and creating a fabulous crust on it which adds an amazing caramel flavor and nuttiness to the roast.

Searing the meat first not only seals in the juices, it adds a depth of flavor that you can not create any other way, so even if you choose to toss this is a slow cooker don't skip the searing step.

It is worth the time. Trust me.

The gravy is built with beef stock and red wine used to deglaze the pan and scrape up all those delicious browned bits from the roast and the veggies.

Adding fresh herbs really kick the flavor up a notch. Then the roast is added back to the pan and heads to the oven to cook at a low temperature for a long time until it all melds together to create the most amazing pot roast you will ever eat!

With only 20 minutes of active time, I am sure this easy one-pot recipe will be on your menu again and again.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water.

It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Hearty Beef Pot Roast:

This roast is excellent with merlot and also Cabernet Sauvignon.
You can add medium red potatoes, cut into 1/2's into the pot for the last hour.

What you will need to make Hearty Beef Pot Roast:

Dutch oven - I love this set and use it all the time. It is perfect for roasts and I especially love it for my one-pot meals.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite one-pot recipes:

30-Minute Chicken and Dumplings

One-Pot Cheesy Italian Pasta and Chicken
One-Pot Mexican Pasta and Sausage

Yield: 8Author: Donna Elick

Hearty Beef Pot Roast

Hearty Beef Pot Roast is so tender and juicy the beef melts in your mouth. A simple one-pot meal with a layers of flavor in a heavenly rich gravy that is loaded with veggies. It is truly the ultimate comfort food. This simple recipe is ready to go in the oven in just 20 minutes and it is sure to be on your table all year long.

prep time: 20 minscook time: 3 hourtotal time: 3 hours and 20 mins

Ingredients:

3 pounds boneless beef chuck roast
4 tablespoons all-purpose flour, divided
3 teaspoons kosher salt, divided
1 teaspoon course ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 cups halved baby carrots
1 medium yellow onion, sliced
4 garlic cloves, minced
2 cups low-sodium beef stock
1 cup good Merlot
4 sprigs fresh rosemary, divided
4 sprigs fresh thyme, divided

Instructions

Preheat oven to 300°F.
Combine 2 tablespoons flour, 2 teaspoons salt and all of the pepper in a gallon zip top bag. Seal and shake to combine. Add roast, press out most of the air and seal bag. Shake bag until beef is well coated. Use your fingers to press the flour onto the beef (if needed).
Warm olive oil in a large dutch oven (or oven-safe heavy bottom pot), over medium-high heat. Once you can feel warmth when holding your hand over the pot, add butter. Once butter is mostly melted, use tongs to remove roast from bag. Carefully add roast to dutch oven. Brown on both sides, about 3-4 minutes per side.
Meanwhile: slice onions, chop carrots and mince garlic.
Once roast is nicely seared with a good crust, remove it from the dutch oven and place it your upside down pot lid.
Add carrots, onion, garlic and 1 teaspoon salt to pot. Cook, stirring occasionally, until the onions become translucent. Add wine. Deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock and stir to combine. Add 2 sprigs rosemary and 2 sprigs thyme. Return roast to the pot, ladle some of the cooking liquid over the top of the roast. Top with remaining rosemary and thyme. Cover and bring to a boil. Once boiling, place covered dutch-oven into the oven.
Bake for 3 hours. Remove dutch-oven from the oven. Take the roast out of the pan and place on a plate. Use a slotted spoon to remove vegetables to platter. Tent with foil while you prepare the gravy.
Remove rosemary and thyme sprigs from the pot. Place dutch oven over medium heat.
Combine 2 tablespoons flour with 1/4 cup water in a mason jar. Seal and shake until there are no more lumps. While stirring the liquid, pour flour mixture (called a slurry) into the pot. Stir to combine. Bring to a boil and cook until thickened. Taste for seasoning, add salt and pepper as necessary. Remove from heat.
Use 2 forks to pull the meat apart. Serve with gravy.
Enjoy!

DONNA'S NOTES

This roast is excellent with merlot and also Cabernet Sauvignon.
You can add medium red potatoes, cut into 1/2's into the pot for the last hour.

https://zeromediasystem.blogspot.com//search?q=hearty-beef-soup-recipe

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef recipe is the easiest way to make Mongolian Beef! Perfectly tender beef in a silky ginger soy glaze, with great sweet and spicy flavors!

The Easiest Mongolian Beef Recipe

Move over PF Changs! Who here loves Chinese take-out style meals? *raises hand frantically* I love all the bold flavors, great sauces, and how quickly things cook! One thing I don’t like though, is how hectic it can be to cook take-out style meals at home. The nature of a stir fry is that things cook really quickly, which means you have to have every component in the recipe ready to go… and things can STILL get stressful right?

Hey guys, it’s Amanda from The Chunky Chef. I love being a contributor here on TSRI, and will be here sharing some of my favorite recipes each month! This meal has been in my family’s rotation for a while now, and I just knew I had to share it with all of you!

The main thing I love so much about this Mongolian beef recipe is that unlike, some slow cooker meals, it’s made entirely in the crock pot, with no extra steps to take. No browning the meat, no broiling… just adding all the ingredients, turning on the slow cooker and walking away. Simply amazing.

And this meal is certainly not short on flavor! The garlic and ginger bring plenty of classic Mongolian beef flavor, and combined with sweet/heat combination of brown sugar and Sriracha sauce… it’s a powerhouse of amazing flavors!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to Make Slow Cooker Mongolian Beef:

Slice your flank steak against the grain. As you’re looking at the beef, you’ll see lines, like the grain on a piece of wood. You want to slice it across those lines, not alongside them. Doing this ensures an incredibly tender piece of beef.
The carrots are optional, but add a great texture!
Add the Sriracha to your tastes. I like this recipe to have a little heat to balance out the sweetness.
To make this a complete meal, add some steamed broccoli!

What You Will Need to Make Slow Cooker Mongolian Beef:

4 quart slow cooker – My absolute favorite slow cooker!
Sriracha Sauce - a must in every kitchen

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite beef slow cooker recipes:

Chipotle's Famous Barbacoa
Copycat Maid-Rite
Slow Cooker Italian Beef Sandwiches
Crockpot French Dip Sandwiches
Slow Cooker Beef Brisket

Yield: 4-6Author: Amanda Batcher

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef recipe is the easiest way to make Mongolian Beef! Perfectly tender beef in a silky ginger soy glaze, with great sweet and spicy flavors!

prep time: 10 MINScook time: 2 hourtotal time: 2 hours and 10 mins

Ingredients

1-1/2 pounds thinly sliced flank steak (1/4 inch thick)
1/4 cup cornstarch
1 tablespoon vegetable oil (or other light flavored oil)
3-4 cloves garlic, minced
2 teaspoons fresh ginger, minced
3/4 cup water
3/4 cup reduced sodium soy sauce
3/4 cup light brown sugar, packed
1 - 2 teaspoons Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)
1 cup shredded carrots
4-6 green onions, thinly sliced
sesame seeds, for garnish

Instructions

Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well.
To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to combine.
Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours, until steak is fully cooked and tender.
Serve over white rice and garnish with green onions and sesame seeds if desired.

Grilled Hawaiian Beef Kabobs

Grilled Hawaiian Beef Kabobs are such an amazing yet simple recipe you will be making them all year long. Your favorite island flavors all come together with tender beef in a glorious kabob marinade, juicy pineapple and a rainbow of perfectly cooked vegetables all on one kabob. Summer couldn't possibly taste any better than this!

I get so excited to bring the grill out. I mean live in Arizona and we could probably grill all year long but somehow grilling became stressful this past year so I was a little discouraged. But then I figured it out.

Everything needs a plan to be successful so I created my grilling plan and put it into action. It really made grilling a total joy again. I will tell you all my tips for simple grilling in a bit.

I am sure you remember me raving over how badly I want to go to Hawaii to renew my vows for my 10 year anniversary. Well, here we are. This year is my 10th anniversary and all I can think about is Hawaii.

I haven't planned anything, I am not even sure we are going. But, I just can't get my mind off of it.

And those flavors that I associate with Hawaii keep finding their way into my food too. I mean really... The sweet, tangy fresh flavors are hard to get out of my mind.

Check out more of our favorite Italian flavors here.

Needless to say when we decided to grill up some steak kabobs all of those luscious Hawaiian flavors came to mind and I knew using charcoal would help give these beef kabobs the perfect smokey taste.

It all starts with a marinade that will knock your socks off. It is sweet, tangy and zesty with a hint of smokiness and oooooh so tasty.

I whipped up my spectacular Hawaiian inspired marinade right in my resealable plastic container and added the beef chunks. Seal, shake and refrigerate.

This makes it so easy. I also prepped all of my veggies and the pineapple the day before. I tossed them into the plastic ware and refrigerated them.

Then we assembled them right we before we grilled. It couldn't be much easier.

I just couldn't get over the rainbow of colors and the incredible flavor.

The foolproof choice for beef kabobs is sirloin tip. They cook up to a tasty kabob that is amazingly tender.

Basting the beef while it cooks helps to caramelize the marinade and the end result is a most and tender perfectly cooked kabob that will blow your mind!

Grilled Hawaiian Beef Kabobs are such an amazing yet simple recipe you will be making them all year long.

Your favorite island flavors all come together with tender beef in a glorious marinade, juicy pineapple and a rainbow of perfectly cooked vegetables all on one kabob.

Summer couldn't possibly taste any better than this!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Grilled Hawaiian Beef Kabobs:

Shop it! Plan ahead and hit the grocery store with a list. Walmart pretty much carries everything and that makes it for easy to throw the perfect barbecue. Buy everything you need at least 2 days before your party.
Prepare ahead! Use containers to store prepped ingredients the day before your party. Those tight fitting lids help prevent a mess and the containers are perfect for marinating. Less work at party time means more time to have fun with your guests.
Protect it! Store unused charcoal in a cool dry place. Storing inside a small empty trashcan with a lid on it will prevent rain and humidity from damaging your briquets and will give you a long shelf life.
Time it! Use a digital or phone timer to remind you of when to flip your meat. Most recipes will give you a time window (such as 3-5 minutes). Set your timer to remind you to check it. This can be a meal saver when you are having fun.
Double up! Kabobs built using 2 side-by-side skewers cook more evenly and keep your ingredients from spinning around when you flip them.
Clean it! Wad a piece of aluminum foil into a ball about the size of a navel orange. Hold ball of foil snugly with tongs. Scrape foil back and forth across the hot grill grates removing any debris.

What you will need to make Grilled Hawaiian Beef Kabobs:

Wooden Skewers - Perfect for kabobs, whether you are making fruit skewers or meat and veggie kabobs.
Food Storage Containers - Use containers to store prepped ingredients the day before your party. Those tight fitting lids help prevent a mess and the containers are perfect for marinating. Less work at party time means more time to have fun with your guests.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite kabob recipes:

Grilled Hawaiian Ham Kabobs
Bacon Bourbon Chicken Kabobs

Kabob Recipes, Beef Kabobs, Kabob Marinade, Beef Kabob Recipe

Hawaiian, Beef, Grilling

Hawaiian

Yield: SERVES 6 KabobsAuthor: Donna Elick

Grilled Hawaiian Beef Kabobs

Grilled Hawaiian Beef Kabobs are such an amazing yet simple recipe you will be making them all year long. Your favorite island flavors all come together with tender beef in a glorious kabob marinade, juicy pineapple and a rainbow of perfectly cooked vegetables all on one kabob. Summer couldn't possibly taste any better than this!

prep time: 45 minscook time: 15 minstotal time: 60 mins

Ingredients

Marinade

6 ounces pineapple juice
1/4 cup low sodium soy sauce
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
1/4 cup apple cider vinegar
1 tablespoon unsulfured molasses
2 teaspoons minced ginger
2 teaspoons minced garlic

Beef Kabobs

1 1/2 pounds beef sirloin tip, cut into 1" pieces
1 red pepper, cut into 1" pieces
1/2 fresh pineapple, cut into 1" chunks
1/4 red onion, cut into 1" pieces
1 zucchini, cut into 1/4 - 1/2" thick coins
extra cooking oil for preparing grill grates

Instructions

Soak 12 wood skewers in water for at least 30 minutes.
In a medium bowl or resealable container combine marinade ingredients. Whisk until well combined. Reserve 1 cup marinade.
Add beef to remaining marinade in bowl. Toss to coat. Cover and marinate at room temperature for 30 minutes. If marinating longer be sure to refrigerate.
Meanwhile, add reserved 1 cup marinade to a small saucepan and cook on medium high, stirring occasionally, until reduced by half (you can skip this step but I love the thick coating of sauce on the beef).
Prep pineapple and veggies.
Preheat grill to high. Layer beef and veggies on skewers. Use 2 skewers about 1/4" apart for each kabob. I start the kabob and end the kabob with beef. But you can do it any way you like. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 6 skewers.
Wad paper towels into a ball and hold with tongs. Dip into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.
Grill kabobs for 2 to 3 minutes per side until golden brown and cooked through. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from grill and serve.

DONNA'S NOTES

If you are traveling or preparing ahead, you can prep veggies and meat with marinade the night before and store in containers. Assemble when you get to your destination.
Don't skimp on the beef. Sirloin tips are the perfect cut for this recipe.
You can marinate for up to 24 hours.

Sumber https://www.theslowroasteditalian.com