Difficulty – Easy

Kebabs can be eaten straight off the BBQ or grill, with a tossed salad. They are great for a Sunday lunch or quick dinner during the week. Kebabs make great lunch box food – eat them hot or cold wrapped in pita bread with shredded lettuce (don’t forget to pull out the stick before you eat them). Makes 10 kebabs.

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Ingredients
440 g can of unsweetened pineapple pieces
2 tablespoons salt-reduced soy sauce
1 clove garlic, crushed
1 teaspoon grated ginger
500 g beef, steak or other meat
such as pork, lamb or chicken
1 green capsicum
1 onion
½ punnet cherry tomatoes
10 mushrooms

Utensils
10 wooden or steel skewers
Shallow dish
Mixing bowls
Measuring spoons
Strainer
Chopping board and knife
Spoon
Grill or BBQ
Can opener

Method
1. If you are using wooden skewers, soak them in water for at least an hour.
2. Drain the pineapple pieces and save the juice.
3. In a bowl, mix together 1/3 cup pineapple juice, soy sauce, garlic and ginger.
4. Trim off any fat you can see on the meat.
5. Cut the meat into cubes. Put meat in a bowl.
6. Pour the juice mixture over the meat. If you have time allow to stand for ½ to 1 hour.
7. Chop the capsicum and onion into cubes. Cut the mushrooms in half.
8. Thread the kebab sticks. First a piece of meat, then pineapple, capsicum, onion, cherry tomato ect.
9. Grill or BBQ kebabs for 8-10 minutes. Turn kebabs over once or twice until cooked.

© State of Western Australia, 2010. Permission is required to reproduce this recipe.