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Sweet and Sour Beef Kebabs

Course Main Course
Cuisine Asian
Keyword beef
Total Time 4 hours 45 minutes
Servings 4
Author Cherry on My Sundae


  • 2 lb sirloin cut into 1-inch cubes
  • salt and pepper
  • β…“ cup red wine vinegar
  • β…“ cup apricot preserves
  • β…“ 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


  • 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 ΒΌ 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.