Grilled Steak Kebabs

Marinade:

1/4 cup olive oil
3 medium garlic cloves, minced
3/4 t. salt
1/2 t. pepper
2 pounds top blade or top sirloin beef, trimmed of fat and cut into 2″ chunks

Fruit and Vegetables

1 pineapple, peeled, cored, halved lengthwise, and each piece cut into six chunks
1 medium red bell pepper, halved, cored and each half cut into 9 chunks
1 medium yellow bell pepper, halved, cored and each half cut into 9 chunks
1 red onion, peeled, halved lengthwise, core discarded, each half cut into four pieces, and each piece cut into thirds
2 T. olive oil
Lemon or lime wedges for serving (optional)

For the marinade, combine the olive oil, garlic, salt and pepper in a large bowl. Add the steak and toss to combine. Cover and refrigerate at least one hour or up to 24 hours.

Toss the fruit and bell peppers with 1 1/2 T. of the olive oil in a medium bowl and season with salt and pepper. (Yes, the pineapple too.) Brush onions with the remaining oil and season with salt and pepper.

Using eight 12″ metal skewers, thread each skewer with a pineapple piece, a stack of onion, a cube of meat and one piece of each kind of pepper, and then repeat this sequence two more times. Brush any remaining oil from the bowl onto the skewers. 

Grill kebabs on a hot grill, covered, until meat is well browned and grill-marked, about 8 to 9 minutes for medium-rare, turning each kebab every two minutes to brown all sides.

Transfer kebabs to a serving platter, squeeze with lemon or lime juice (optional but really brightens the flavors) and enjoy!

Makes 8 kebabs
WW SmartPoints for one kebab: 5