Happy Labor Day, beef lovers! Although it is nice to have a day off work and without classes, Labor day always brings a little air of sadness because it officially signifies that summer has ended, school has begun, and fall is already in the air. So as one final tribute to summer, let’s cook up one of the most treasured summer time recipes; Beef Kabobs!
Teriyaki Beef Kabobs
1/4 cup packed light brown sugar
3 tablespoons soy sauce
2 large garlic cloves, crushed
2 teaspoons dark sesame oil
1/2 teaspoon ground ginger
1 lb boneless beef top sirloin
1 (19 ounce) can pineapple, drained
1 green bell pepper
1 red bell pepper
1.) Cut your beef into bite sized cubes
2.) Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
3.) Begin soaking your skewers in water; this will prevent them from burning when on the grill.
4.) Prepare your fruits and vegetables by cutting them into cubes about the same size as your beef.
5.) After 2 hours, remove your beef from the marinade and discard the remaining juices.
6.) Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
7.) Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center; 10 to 15 minutes.
Although Labor Day is supposed to be a day where we put all work aside and take a break, we all know that farmers and ranchers are still out in the fields and pastures from dusk until dawn. To agriculturalists everywhere, I raise my Kabob to you!
All for the Love of Beef,