Beef Shish Kabob with Pineapple Chunks, Shallots and Red Peppers

  • Yield: 6 servings


1package Weber® Just Add Juice Teriyaki Marinade Mix
1/4cup fresh-squeezed orange juice
1/2cup pineapple juice
-- Zest of a lemon
3pounds beef tenderloin, cut into 2-inch cubes
6large shallots, cleaned and cut in half
2-- red peppers, seeded and cut into 3-inch squares
1-- gold pineapple, cored and cut into 2-inch chunks
-- Olive oil
-- Sea salt and freshly ground pepper, to taste
28-- bamboo skewers, soaked in water


  1. Whisk together package of Weber® Just Add JuiceTM Teriyaki Marinade Mix, orange juice, pineapple juice and zest.
  2. Arrange beef chunks in a single layer in a glass dish or a zip-top plastic bag, and pour marinade over. Cover  (or seal bag) and refrigerate for 1 to 2 hours, stirring to coat, every 30 minutes.
  3. To assemble kabobs, put all vegetables on a cutting board with the skewers nearby. Drain meat from the marinade and discard the marinade.
  4. Thread meat onto two skewers, so they resemble a ladder. Leave room in between meat so all pieces cook evenly – you should have about 4 kebabs.
  5. Repeat skewering with shallots, peppers and pineapple chunks using two bamboo skewers for each kabob. 
  6. Brush all skewers with oil and season everything with a pinch of salt and pepper. 
  7. Place kabobs in the center of the cooking grate, turning to sear all sides. Cook to desired degree of doneness, 8 to 10 minutes for medium-rare meat. When skewers are done, remove from grill onto a clean platter. The vegetables, pineapple and meat may take different amounts of time to cook. For example, the pineapple will only take about 5 minutes, but the shallots and pepper should be done at the same time as the beef. 
  8. Let meat rest 5 minutes before serving.
Elizabeth Karmel Recipe using Teriyaki Marinade