Kabobs are a great idea for a fun dinner with friends or the family. This recipe provides foods chalkfull of nutrients that will put a smile on your face as you dig into this fun meal.
KABOBS:
1 lb grass fed skirt or flank steak cut against the grain in small pieces
1 organic onion, red or white sliced into big chunks
1 pineapple peeled and cut into chunks
Veggies you like: Japanese eggplant, zucchini, cherry tomatoes, bell peppers
MARINADE:
2 Tbsp extra virgin olive oil
2 Tbsp Tamari (gluten free soy sauce) or Coconut Aminos
1 clove organic garlic minced
1 orange to squeeze for juice
1 thumb size piece of ginger minced or 1/2 tsp dried ginger
1 Tbsp rice wine vinegar, red wine vinegar or apple cider vinegar
1/4 tsp sea salt and 1/4 tsp fresh ground black pepper
1 Tbsp chopped fresh herbs, parsley, cilantro, or basil would all work
*optional 1 Tbsp sesame oil for after the dish is cooked
Cut the steak against the grain and marinate overnight or all day (so whichever way the lines go, cut across them)
You could marinate for 20 min but the meat will be more soft and flavorful from 8+ hrs
When ready to assemble, cut all of the vegetables and pineapple into chunks to place on a skewer
Start a pattern of meat, pineapple, onion, veg and keep going until skewer is full
If using wooden skewers you may want to soak in water first so they do not burn
If you do not have skewers, try pulling the leaves off a rosemary bush and using that
Broil under medium-high heat for 5 minutes on each side or BBQ on the grill on the edge of the heat
Sesame is a seed oil and should not be cooked, but a drizzle of fat at the end is delicious!!!
Serve these over rice with a cabbage salad for a great spring menu.