Caribbean Beef Kebabs


  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup white vinegar
  • 2 tbs molasses
  • 1 tbs kosher salt
  • black pepper to taste
  • 2 lbs top sirloin of beef cut into 12 (1 and 1/2 inch) cubes
  • 12 small white onions
  • 12 cherry tomatoes
  • 1 medium green bell pepper, seeded and cut into 1 and 1/2 inch squares
  • 1 medium, yellow, orange, or red bell pepper seeded and cut into 1 and 1/2 inch squares
  • 12 (1 inch) cubes pineapple

These Kebabs are charcoal broiled skewered beef, with pineapple, tomatoes, peppers and onions.

  • Combine the pineapple juice, vinegar, molasses, salt and black pepper.
  • Add the cubes of beef and allow to stand in the marinade at room temperature for 1 hour.
  • Drain and reserve marinade to use as a basting sauce.
  • Meanwhile drop the onions into boiling water and simmer for 5 minutes.
  • Drain and when cool slip off the skins.
  • Thread the meat, onions, tomatoes, peppers and pineapple cubes alternately on four pre-soaked wooden skewers.
  • Brush with the marinade.
  • Using a charcoal grill or an oven broiler, cook the kebabs 4 inches from the heat, turning every 3 minutes or so for about 10 ┬áminutes. or until the beef is cooked to the desired degree of doneness.
  • Baste with marinade each time the kebabs are turned.
  • Serve with white rice and pour any reserved marinade over the kebabs.

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