Beef Shish Kabob with Pineapple Chunks and Shallots


Grilling Method: Direct/Medium Heat

  • 1 package Weber® Just Add Juice(TM) Teriyaki Marinade Mix
  • ¼ cup fresh-squeezed orange juice
  • ½ cup pineapple juice
  • Zest of a lemon
  • 3 pounds beef tenderloin, cut into 2-inch cubes
  • 6 large shallots, cleaned and cut in half
  • 2 red peppers, seeded and cut into 3-inch squares
  • 2 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 or Grill Friends Dual Prong Skewers

Serves 6


  1. Whisk together package of Weber® Just Add Juice(TM) Teriyaki Marinade Mix, orange juice, pineapple juice and zest.
  2. Arrange beef chunks in a single layer in a glass dish or a re-closeable plastic bag, and pour marinade over. Cover and refrigerate for 1-2 hours, stirring to coat, every 30 minutes. Note: I like to marinate in a re-closable plastic bag.
  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, 8-10 minutes for medium-rare meat. When skewers are done, remove from grill onto a clean platter.
  8. 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.
  9. Let meat rest 5 minutes before serving.
BeefElizabeth Karmel