Sweet and Sour Beef Kebabs

As much as I enjoy cooking, during the summer, I try to spend as little time as possible preparing dinner. Sweating over the stove just isn't quite as fun during 100-degree weather. Bring on all the easy meals and salads for the next several weeks! These sweet and sour beef kebabs are one of those great meals that are a cinch to prepare. Marinate the beef in a sweet and sour sauce, skewer them with peppers and cinnamon sugar pineapple and throw them on a grill. The best part? You would never know that these kebabs took minimal effort.

Print Recipe

Sweet and Sour Beef Kebabs

Total Time4 hrs 45 mins

Course: Main Course

Cuisine: Asian

Keyword: beef

Servings: 4

Author: Cherry on My Sundae

Ingredients

• 2 lb sirloin cut into 1-inch cubes
• salt and pepper
• ⅓ cup red wine vinegar
• ⅓ cup apricot preserves
• ⅓ cup honey
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 2 teaspoons stone ground mustard
• 2 cloves garlic grated
• 1 teaspoon minced ginger
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 2 cups chunks pineapple
• 1 red bell pepper cut into 1-inch cubes
• 1 green bell pepper cut into 1-inch cubes
• 2 tablespoons crushed cashews
• thinly sliced jalapeno optional

Instructions

• Season rib eye with salt and pepper. Whisk together red wine vinegar, apricot preserves, honey, ketchup, soy sauce, mustard, garlic, and ginger until well combined. Reserve ¼ cup of the marinade and set aside. Place rib eye chunks in a large ziploc bag and pour remaining marinade, tossing to coat. Let sit for at least 4 hours or overnight, turning over the bag halfway through.
• Combine sugar with cinnamon and sprinkle cinnamon sugar over pineapple chunks. Let sit for 10 minutes.
• Preheat grill to medium heat.
• Remove beef from marinade, discarding liquid. Thread beef on skewers with pineapple chunks, red bell pepper chunks, and green bell pepper chunks, alternating between beef, fruit, and vegetable.
• Place skewers on grill and cook for 5 minutes or until grill marks appear. Flip over skewers and brush reserved marinade on top. Continue to cook for about 5 minutes or until desired degrees of doneness. Remove from heat and let rest for 10 minutes.
• Sprinkle crushed cashews on sweet and sour beef kebabs and top with thinly sliced jalapeno if desired. Serve.

**Helpful tips and common mistakes

Ready to make a flavor-packed dish in a fraction of the time? Let's get started.

The key to making these sweet and sour beef kebabs is all in the marinade. Whisk together red wine vinegar with apricot preserves, honey, ketchup, soy sauce, mustard, garlic, and ginger until well combined. The red wine vinegar adds the sour element while the apricot preserves and honey add the sweetness. The remaining ingredients all help to balance the flavors.

You can substitute red wine vinegar with sherry vinegar and use mango preserves instead of apricot if you prefer.

Pour the marinade over the bite-size cut chunks of beef and let them sit for at least 4 hours. I used sirloin for my skewers but you can also use strip steak, flat iron, or filet mignon if you're feeling fancy. The idea is to use a more tender piece of meat.

If you're marinating the beef overnight, let them sit at room temperature for 30 minutes before cooking. This will ensure better even cooking.

In addition, if you're using wood skewers, make sure to soak them in water for at least 30 minutes to help prevent them from burning.

Prepare the remaining ingredients for the sweet and sour beef kebabs including the bell peppers and pineapple. Feel free to swap out the peppers for any other vegetable such as zucchini, red onion, or mushrooms.

However, I highly suggest that you include the cinnamon sugar pineapple in your skewers. Trust me, they're incredibly delicious.

Sprinkle cinnamon sugar in an even layer over the pineapple and thread the meat with the fruit and vegetable on the skewers.

Place the kebabs on the grill and cook for about 5 minutes or until grill marks appear. Make sure the grill isn't too hot or the sugar on the pineapple will burn too quickly. Flip over the skewers and brush the reserved marinade on the skewers. I went ahead and brushed a little on the vegetables too just to give them extra flavor.

Continue to cook the sweet and sour beef kebabs until the desired degree of doneness. Then, remove the skewers from the grill and garnish them with crushed cashews and thinly sliced jalapeno.

These kebabs seem so simple but they're quite elegant. There's a complexity of flavors from the sweet to the sour to the char from the grill. The beef is so tender and juicy, but my favorite part has to be the pineapple. A great dish to add to any summer menu!

For more kebab inspiration check out these piri piri chicken skewers!