Generally speaking, use sirloin steak and cut in 1 1/2 inch cubes.
- Cut the meat, and set on a paper towel to air dry while you prepare the marinade
- Mix 3 crushed garlic cloves, 2 TBL Grandpa’s Thunder Powder, and 1/3 C red wine vinegar.
ALT: 1 tsp paprika, 1/2 tsp cumin and salt, and 1/4 tsp black pepper and turmeric - Slowly drizzle 1/2 C EVOO into the wine mixture whisking continually so that oil emulsifies.
- Put meat and oil mixture into a zip lock bag and refrigerate for 2-4 hours
- Skewer the meat using metal skewers, putting about 4-5 on a blade. The skewer should go through the cube of meat ACROSS the grain. The meat can be set aside for now. Put smaller pieces together because they will cook at nearly the same speed.
- Prepare the pineapple :: Cut off the top and bottom and then quarter the pineapple. Halve the quarters and then trim off the hard center.
- Skewer the pineapple onto a skewer lengthwise
- Skewer pearl onions and mushrooms on a skewer – alternating. Both through the bottom of the stem. Three each on a skewer.
- Cut peppers into three quarter inch by about 3-4 inches. Skewer peppers twice – bending pepper (but not breaking) so that the skewer will pierce the pepper on both ends. 2-3 peppers on each skewer.
- If skewering potatoes or squash, soak the 1 inch cubes for 30 minutes prior to stabbing with the skewer.
Note: For two people, you should use six skewers. For four people, you will need twelve skewers. You can use bamboo skewers if you do not have that many metal ones. Be sure to soak the bamboo for an hour before grilling, or they may burn. Be careful to not get bamboo splinters. They are simply awful.
- Put the potatoes on first, followed by the pineapple.
- Next put on the onion/mushroom skewers
- Finally put on the pepper skewers and the meat
Serve with pita bread or cous cous
If you have a thin drill bit, you can use that to “drill” holes in things like potatoes or carrots that could split when you skewer them.
