There are a few things I love more about summer foods than the flavor of grilled fruit…all the more so when it is part of a savory dish. So, naturally these juicy beef and pineapple skewers are high up on my list of summer favorites, and they’re shockingly easy to put together.
You will need:
- 2 1/2 cups fresh (flat leaf) parsley, coarsely chopped
- 1/2 cup fresh mint leaves, coarsely chopped
- 2 cloves garlic, minced
- 1 1/2 tsp salt
- 1 1/2 tsp freshly-ground black pepper
- 1 tsp sugar
- 1 tsp chili flakes
- 2/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 1/2 tsp Worcestershire sauce
- Approx. 1 kg beef fillet, cut into bite-sized cubes
- 1 medium pineapple (~1kg), peeled, cored, and cubed
- Wooden skewers for grilling
Combine parsley, mint, garlic, salt, pepper, sugar, and chili flakes in a food processor and pulse a few times. Gradually whisk in oil, vinegar, and Worcestershire sauce while the food processor is still running, until mixture is smooth.
Place beef fillet cubes in a large bowl, and toss with half the herb mixture, making sure the meat is evenly coated. Cover in plastic wrap and refrigerate for 3-5 hours, tossing occasionally to ensure even marination. Reserve the remaining herb mixture in the fridge for later.
About 30-40 minutes before you are ready to grill, take the meat out of the fridge and allow it to come to room temperature. Soak wooden skewers in water for 20-30 minutes to prevent burning/charring during grilling.Preheat your grill to medium-high.
String alternating pieces of beef and pineapple on the skewers, about 4-5 pieces total on each. [I find that cutting the beef and pineapple cubes to roughly the same size makes the skewers look more visually appealing and easier to eat].
Brush grill lightly with olive oil, and grill the skewers a few at a time, about 3 minutes on each side for medium-rare or 5-6 on each side for medium-well. Arrange cooked skewers on a serving platter, sprinkle with a little salt and pepper, and drizzle with reserved herb mixture.
In good health,