Cattle Corner: Beef Kabobs with Grilled Pineapple Salsa

Cowboys and cattlemen change their boots and hats for golf attire at the 2019 Golf Scramble. Tehama County Cattlemen will host an 18 Hole Golf Scramble and Barbecue Lunch at Wilcox Oaks Golf Course, Sunday, March 29 with shotgun start at 9 a.m. For information call 570-1276 or 736-3428.


Beef Kabobs with Grilled Pineapple Salsa from

Makes 6 servings.

Marinade time: 30 minutes to 2 hours.

Total preparation and cooking time: 50 – 55 minutes.


  • 1 – 1/2 pounds beef shoulder center (Ranch) steaks or sirloin steaks, cut 1 inch thick.
  • Salt and pepper.
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 2 large cloves garlic, minced
  • 1 medium jalapeño pepper, minced
  • 1/2 teaspoon ground cumin
  • 1/2 medium pineapple, peeled, cored, cut into 1–1/2 inch chunks (about 3 cups)
  • 1 medium red onion, cut into 12 wedges
  • 1 large red or green bell pepper, cut into 1–1/2 inch pieces
  • 2 teaspoons freshly grated lime peel
  • 1/2 teaspoon salt


1. Cut beef steaks into 1–1/4 inch pieces. Combine marinade ingredients in medium bowl. Reserve 2 tablespoons for salsa. Add beef to remaining marinade; toss to coat. Cover and marinade in refrigerator 30 minutes to 2 hours.

2. Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto six 10-inch metal skewers.

3. Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill uncovered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill covered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.

4. Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1/2 teaspoon salt in medium bowl. Season beef with salt and pepper, as desired. Serve with Pineapple Salsa.

Recommended for you