Grilled Teriyaki Steak Kabobs (Paleo)

Course Paleo

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Servings 6 kabobs using 12-inch skewers

Ingredients

• 1/2 cup coconut aminos
• 2 tablespoons raw honey
• 2 garlic cloves minced
• 1 teaspoon freshly grated ginger
• Pinch of red pepper flakes
• 2-2 1/2 pound sirloin steak fat trimmed and cut into 1 inch cubes
• 2 bell peppers seeded and cut into 1-inch pieces
• 1/2 red onion cut into 1-inch pieces
• 1 pineapple peeled, cored and cut into 1-inch chunks

Instructions

1 In a small saucepan mix together coconut aminos, honey, garlic, ginger and red pepper flakes over medium heat.

2 Bring to a low boil stirring occasionally for about 2-3 minutes.

3 Remove from heat to cool completely.

4 Once sauce has cooled place cubed sirloin in a large bowl or resealable bag.

5 Reserve a few tablespoons of the sauce and pour the rest of the sauce over meat and toss to coat.

6 Cover and refrigerate for a couple hours or overnight.

7 Before assembling kabobs soak wooden skewers in water for 30-45 minutes to prevent the skewers from burning.

8 Once skewers have been soaked assemble kabobs as desired alternating meat discarding marinade along with pineapple, peppers and onions depending on length of skewers.

9 Skewers can be assembled ahead of time as well.

10 Let kabobs sit out at room temperature for about 20 minutes before grilling.

11 When ready to cook preheat grill.

12 Add kabobs to preheated grill and cook 4-5 minutes per side until done.

13 Drizzle the reserved sauce before serving or use for dipping!