INGREDIENTS
- 1 cup pineapple juice
- 3 tsp Broth of Life Beef Bone Broth
- 1/2 cup soy sauce or tamari
- 12/ cup worcestershire sauce
- 1 medium onion, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 1/2 tsp pepper
- 1 punnet cherry tomatoes
- 1 punnet button mushrooms, cut in half
- 1/2 red capsicum, cut into small segments
- 1/2 yellow capsicum, cut into small segments
- 1 large brown onion cut into quarters, then small segments
- 2 zucchini, cut into 1/2 inch slices
- 1/3 pineapple, cut into triangular 1/2 inch slices
- 1kg sirloin steak, cut into 1 inch cubes
- tallow or brellow to ocok
METHOD
- In a medium mixing bowl, combine the first eight ingredients to make the meat marinade. Cover and refrigerate for 4-6 hours or overnight.
- Drain and discard marinade from beef.
- Using metal or wood skewers, thread mushroom, beef, tomato, zucchini, yellow capsicum, beef, onion, red capsicum and pineapple.
- To cook the skewers we used a grill fry pan.
- Coat the pan in healthy fat and heat over medium-high heat.
- Add the skewers with frequent turning for 8-10 minutes until meat has browned.
- Pop the skewers on a warmed plate and drizzle with the juices from the pan, then serve.