Please enter the email you’re using for this account.
These are not just elegant but also outrageously delicious! Plated or plattered, they’ll disappear as soon as they make their appearance.
Yield: 18 mini kabobs
1/2 pound pepper steak, sliced into strips
1/2 pineapple, cut into large cubes
1 red onion, cut into large cubes
3 tablespoons oil, such as Gefen Canola Oil
2 tablespoons Glicks Soy (use a wheat-free version for gluten-free)
2 tablespoons Haddar Brown Sugar
Thread equal-sized pieces of meat, pineapple, and onion onto skewers.
In a small bowl, whisk marinade ingredients together.
Place skewers and marinade in a ziplock bag.
Refrigerate for at least one hour.
Heat up grill or grill pan.
Grill for four minutes on each side.
Serve warm or at room temperature.
The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.
www.thevoiceoflakewood.com
WhatsApp 732-719-5348
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation