Grilled Hawaiian-Style Marinated Beef Kabobs

This recipe is a marinating marvel – with marinating time cut from hours to minutes by using beef cut into cubes instead of a whole steak. Kabobs are a great grill option when you have a gathering – the work can all be done in advance, the grilling is fuss-free and the serving is simple. This recipe makes lots of extra sauce that’s nice for dipping.
Yield 4 Servings Prep. Time 15 min Marinating Time 30 min Cooking Time 10 min Total Time 55 min


Here are the following ingredients:

  • 1 cup (250 mL) steak sauce
  • 2 tbsp (30 mL) EACH liquid honey and frozen orange juice concentrate, thawed
  • 2 tbsp (30 mL) cornstarch
  • 1 lb (500 g) Beef Inside Round Marinating Cubes, 1-inch (2.5 cm) cubes
  • Bamboo skewers
  • 2 sweet red peppers, seeded and cut into 1½-inch (4 cm) chunks
  • 1¼ cups (300 mL) fresh pineapple chunks (or 1 can 14 oz/398 mL drained)
  • Chopped fresh chives

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine steak sauce, honey and orange juice concentrate in sealable freezer bag. Set aside ¼ cup (60 mL) for basting and ¼ cup (60 mL) for dipping in separate bowls. Mix cornstarch into bag. Add beef cubes, massaging with marinade. Seal and refrigerate for 30 to 60 minutes. Meanwhile, soak skewers in water for at least 30 minutes.

  2. Discard marinade from meat. Pat beef cubes dry with paper towel. Thread beef cubes onto soaked skewers alternating with red pepper and pineapple chunks.

  3. Grill kabobs over medium-high heat in a closed barbecue, basting with ¼ cup (60 mL) reserved sauce, for about 8 to 10 minutes, turning to brown all sides, until cooked to 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).

  4. Garnish kabobs with chives. Serve with remaining ¼ cup (60 mL) sauce for dipping.