Sunnys Quick Beef And Pineapple Skewers Food

SUNNY'S BLOODY BEEF FINGERS

Steps:

• For the fingers: Break up the beef with your fingers in a large bowl, then scatter the Italian seasoning, garlic powder, onion powder, salt and a few grinds of pepper over the top. Gently mix with your hands and divide in half. Make 6 to 7 fingers from each half. Mold a finger of beef on a skewer, making sure to mold it right over the skewer tip. Repeat with the remaining fingers. Push a slice of garlic into the tip of each finger for a fingernail.
• Grill and dip. Heat a griddle on the grill or stovetop to 375 degrees F.
• Cook the skewers over direct heat, turning occasionally, until cooked through, 8 to 10 minutes total.
• For the blood sauce: Stir together the ketchup, honey and vinegar in a bowl. Serve with the fingers as a bloody dip.

SUNNY'S EASY CHICKEN TACO SKEWERS

Steps:

• For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside.
• For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat.
• In a medium bowl, add the chicken, pineapple, jalapeños and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer.
• Cook on all sides until the chicken is cooked through and the pineapples and jalapeños are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they're done.
• Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalapeños together. Transfer to a serving bowl.
• For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using.

PINEAPPLE-BEEF KABOBS

Steps:

• Drain pineapple, reserving juice.
• Combine pineapple juice and next 6 ingredients, stirring well.
• Pour into a large shallow dish.
• Add meat; cover and marinate 8 hours in refrigerator.
• Drain meat, reserving marinade.
• Pour marinade in sauce pan; bring to a boil.
• Add mushrooms; reduce heat and simmer, uncovered 10 minutes.
• Drain; reserve marinade. Set mushrooms aside.
• Alternate meat, fruit, and vegetables on skewers.
• Grill kabobs over medium hot coals 6 to 8 minutes on each side or to desired degree of doneness, brushing often with marinade.
• Serve with seasoned rice.

GINGER BEEF AND PINEAPPLE SKEWERS

Steps:

• In a small bowl, mix together soy sauce, honey, vinegar, ginger, garlic, oil and green onion.
• Transfer marinade to a large heavy-duty ziploc freezer bag or a glass dish.
• Add in the cubed beef; seal bag and turn to coat beef well.
• place in the fridge for a minumum of 8 hours or overnight (overnight is better).
• When ready to grill, drain the marinade and discard.
• Skewer beef, pineapple chunks and veggies in an alternating pattern.
• Grill over hot coals for about 18-20 minutes.

PINEAPPLE BEEF KABOBS

Steps:

• In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly., Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade., Cook rice according to package directions; serve with kabobs.