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Grilled Kabobs

Updated: Jun 12, 2020

Simple but memorable, this summer meal is a personalized crowd pleaser. Gas up the grill and make this recipe your own with family favorite ingredients.

Hearth Home Kabob Marinade

1/4 c olive oil

1/4 c Braggs Amino Acid 

1 cored and chunked fresh pineapple with juice

1 1/2 T. red wine or apple cider vinegar

2 1/2 T. Worcestershire sauce

1 T. honey

2 tsp. Dijon or brown spicy mustard

1 T. fresh garlic, minced

1 T. Montreal or Chicago Steak Seasoning 

In a mixing bowl whisk together all marinade ingredients.

For the kabobs: place steak/chicken into a gallon size resealable bag. Pour marinade over meat then seal bag while pressing out excess air and massage marinade over meat. We also enjoy doubling the marinade recipe to marinate the veggies. Transfer to refrigerator and allow to marinate 3 - 6 hours. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean).


2 lbs. sirloin steak or chicken breast chunked into 11/4 inch pieces

8 oz baby portobello mushrooms, left whole

3 bell peppers (1 red, 1 orange, 1 yellow), cut into 1 1/4-inch pieces

1 large red onion sliced into chunks (about 1 1/4-inch)

2 medium yellow summer and zucchini squash sliced in chunks

10 oz. cherry tomatoes

1 Tbsp olive oil, plus more for brushing grill grates

skewers and  kabob racks

Layer steak, veggies, and pineapple chunks onto kabobs in desired order using care in handling uncooked meat. Brush grill grates lightly with oil. Place kabob on kabob racks or directly on grill turning occasionally until center of steak registers about 140 - 145 degrees for medium doneness, and 165 degrees for chicken,  about 8 - 10 minutes. Serve warm with with favorite sauces.

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