SERVES: 4 | PREP TIME: 6 to 24 hours | COOK TIME: 10 minutes
1 cup (240 ml) olive oil
½ cup (120 ml) coconut aminos
½ cup (120 ml) freshly squeezed lemon juice
¼ cup (60 ml) Dijon mustard
2 cloves garlic, minced
¼ cup (60 ml) organic honey
1 teaspoon freshly ground black pepper
2 pounds (910 grams) tender cut of beef, such as sirloin or filet, cut into 2-inch (5-cm) cubes
1 large yellow bell pepper, seeded and cut into large chunks
1 large red bell pepper, seeded and cut into large chunks
1 large orange bell pepper, seeded and cut into large chunks
1 medium yellow onion, cut into large chunks
2 cups (360 grams) pineapple chunks (about ½ small pineapple)
- In a large resealable bag, combine the olive oil, coconut aminos, lemon juice, mustard, garlic, honey, black pepper, and beef. Seal and place in the refrigerator to marinate for 6 to 24 hours.
- About ½ hour before you plan to cook the meat, preheat the grill to medium heat.
- Use metal or wooden skewers (see Note) to create the kabobs: Place the peppers, onions, marinated meat, and pineapple onto skewers in any order.
- Place the skewers on the grill grate and grill for 5 minutes with the lid closed. Flip the skewers over and cook for another 3 to 5 minutes for medium, or longer if you prefer more well-done meat. Remove from the grill and serve.
Note: If you use wooden or bamboo skewers, soak them in water for half an hour before putting them on the grill.