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Grilled Hawaiian Steak Kabobs

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Eat the rainbow with these juicy, flavorful Grilled Hawaiian Steak Kabobs.  These colorful kabobs use steak marinated in a Hawaiian style sauce and grilled with a colorful variety of fresh vegetables along with sweet pineapple. These kabobs are a great addition to any summer party or backyard BBQ.

Grilled Hawaiian Steak Kabobs Up Close

GRILLED HAWAIIAN STEAK KABOBS

It is hard to believe that the 4th of July is upon us. Summer is just flying by and has been filled with lots of fun in the sun, grilling and backyard bbqs. When we grill out kabobs are often high on our list of things to make. I realized that I haven’t shared a beef style kabobs with you guys so I had to change that. These Grilled Hawaiian Steak Kabobs are one of our favorite recipes to make in the summer and are the perfect thing to serve for a big 4th of July party or get together.

We love grilling these up and pairing them with this Summer Orzo Pasta Salad, a big bowl of this Mango and Black Bean Salsa with chips and some grilled potatoes. This time of year there is nothing like spending quality time with the ones you love around a table of delicious, healthy food. In my family our meals are always the center of our holidays and creates a space to enjoy the foods we love and enjoy each others company.

 

Grilled Hawaiian Steak Kabobs White Plate

Today we are celebrating 4th of July with these Grilled Hawaiian Steak Kabobs and the Ohio Beef Council and helping you put this juicy, healthy beef on your holiday table. I am always excited to share beef recipes with you along with information about the farmers that are raising the cattle.

If you follow along with me on Instagram you probably saw that I recently took a trip with the Ohio Beef Council to Denver, Ohio to learn more about where our beef comes from and got the opportunity to meet ranchers in person, visit a feedlot and also meet the National Cattleman’s Beef Association team in person. It was such an educational opportunity and opened my eyes to many aspects of the cattle raising process that I didn’t know.

While in Denver we spent the day at the National Cattleman’s Beef Association and had a session on grilling. This was so helpful, because like many of you, I love to grill!

Here are a few of the tips I found to be the most helpful when it comes to grilling beef:

  • Some of the best cuts of beef for grilling include Strip Steak, Flank and Ribeye.
  • Looking to be named the Grill Master this summer? Be confident in your skills when following handy these beef grilling guidelines.
  • Add some flavor to your grilled beef this summer by paring it with one of these delicious sauces.
  • Allow ¼ to ½ cup of marinade for every pound of beef, and always marinate beef in the refrigerator, never at room temperature.
  • Wanting to serve your family a nutritious steak or roast that’s also affordable? Check out these great-tasting cuts that are budget-friendly!

Grilled Hawaiian Steak Kabobs Side View

While in Denver I also learned a lot about the health benefits of adding beef into our diets. Did you know that adding lean beef to your diet helps your heart health? Research shows that enjoying lean beef as part of a heart-healthy diet can lower cholesterol and reduce heart disease risk. As a mom of three growing boys heart healthy is always top of mind when choosing meals for my family.

I also learned that calorie-for-calorie, beef is one of the most naturally nutrient-rich foods. A 3-oz serving of beef is about 150 calories but provides 25 grams of protein and 10 essential nutrients, wrapped up in one tasty package.

Grilled Hawaiian Steak Kabobs Above

Of course as an Ohioan we can’t talk about beef without talking about the passionate, hard working farmers that live in Ohio. Ohio beef farmers have a passion for the land, the livestock and farming as a family. Watch this short video to learn how the Clarks and the Hollowells, beef farmers from Covington, Ohio, work hard every day feed our families now, and future generations.  I continue to be amazed at how many family farms there are in Ohio. We have 17,000 beef farming families in Ohio, and 98 percent of those are family farms. Beef cattle can be found in every Ohio county. That is amazing.  

But remember that the Ohio beef community includes more than just farmers! Small business owners, community leaders, animal caretakers nutritionists and environmentalists are all dedicated to producing safe, wholesome, nutritious beef.

Grilled Hawaiian Steak Kabob with salad

If you haven’t made kabobs before you might be wondering if they are a lot of work to put together. I am here to tell you that a lot of the work can be done ahead of time so that when the grilling rolls around you can do it quickly. The day before I create the sauce and marinate my beef overnight.

The morning of my get together I will chop the vegetables and pineapple and toss them in olive oil, salt and pepper. I then assemble the kabobs, cover them and place them back in the fridge. When you are ready to grill pull them out and grill for 8 minutes, or until the temperate reaches 140 degrees. These are the perfect meal to enjoy this summer!

Grilled Hawaiian Steak Kabobs White Plate

Grilled Hawaiian Steak Kabobs

Yield: 8

Eat the rainbow with these juicy, flavorful Grilled Hawaiian Steak Kabobs.  These colorful kabobs use steak marinated in a Hawaiian style sauce and grilled with a colorful variety of fresh vegetables along with sweet pineapple. These kabobs are a great addition to any summer party or backyard BBQ.

Ingredients

For the kabobs:

  • 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
  • 2 bell peppers, seeds removed, cut into chunks similar to the size of the beef
  • 1 medium red onion diced into chunks (about 1 1/4-inch)
  • 1 medium fresh pineapple, cut into 1 1/4-inch cubes
  • 1 large zucchini, cut into rounds
  • 2 Tablespoons olive oil {you will need more for brushing grill grates}
  • Salt and ground black pepper
  • 10 metal skewers or wooden skewer sticks soaked in water for at least 40 minutes

For the marinade:

  • 1/4 cup pineapple juice
  • 1/4 cup soy sauce
  • 2 teaspoons honey
  • 1 Tablespoon rice vinegar
  • 1 Tablespoons minced ginger
  • 3 garlic cloves, minced
  • 1 Tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon crushed red pepper {optional for spice}
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

In a medium mixing bowl whisk together the pineapple juice, soy sauce, honey, rice vinegar, ginger, garlic, brown sugar, sesame oil, crushed red pepper, salt and pepper.  Put cut up steak cubes in a large zipper locking plastic bag and cover with half of the marinade and seal the bag. Refrigerate 4 hours or overnight in the fridge.

When you are ready to grill put the pineapple and vegetables in a large mixing bowl and add the olive oil, salt and pepper and toss to coat them. Assemble the kabobs alternating beef, onion, zucchini, bell pepper and pineapple on skewers. Discard the leftover marinade from the ziplock bag.

Heat your grill for high, direct heat. Grill the kabobs for 8 minutes, turning occasionally so they cook evenly, until the steak reaches an internal temperature of 140 degrees. During grilling brush the other half of the marinade on the kabobs as they cook.

Let the meat rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

I like to use a variety of bell peppers when I make these. I usually do 1/2 of green, red, yellow and orange peppers.

Today’s post is sponsored by the Ohio Beef Council.  As always my thoughts and opinions are 100% my own.  Thank you for supporting the brands and products that make A Cedar Spoon possible. 

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