Hello!

  • Serves 4
  • 30 minutes
  • Difficulty Easy
  • 13 Ingredients

26 Comments

I devised this recipe with the idea of incorporating spring/summer vegetables, fruit, herbs, with beef and rice. It's great for enticing children with bright colours to make dinnertime as appealing as possible. What child doesn't love holding a kebab? For younger children, kebabs should be taken off skewers for safety. It's also Gluten and Lactose free and so delicious!


Ingredients (serves 4)

  • 2 Porterhouse steaks (or reasonably good quality steak) cut into kebab sized pieces
  • 1 Medium can of pineapple in natural juice (save the juice we use this for the marinade & rice)
  • 1 Red capsicum (finely dice half for the rice and cut remainder into chunks for kebabs)
  • 1 Diced carrot
  • 1 Can baby corn (cut into bite sized pieces for rice)
  • 10 Sprigs Coriander
  • 1 Fresh tomato chopped
  • 1 Jalapeño diced to taste (Optional)
  • Pinch Salt and pepper for marinade to taste
  • 2 Cups Cooked white rice (or brown if you prefer)
  • 2 Tbsp Olive Oil
  • 1 Packet Of bamboo skewers (soak these in cold water for 15 minutes before use)
  • 1/4 tsp Oregano

Method

  1. Firstly, place beef, 1/2 of the pineapple juice, half of the coriander (roughly chopped), salt and pepper to taste in a bowl to marinate the beef for 15 minutes. Place in refrigerator. Cook 2 cups of rice, either steam or boil according to packet directions. Set aside.
  2. Coat a large, warm frying pan with olive oil and sauté diced carrot, 1/2 of the diced red capsicum, baby corn pieces and diced tomato. Cook for 5 minutes until soft then add half a can of pineapple pieces and remaining coriander.
  3. Add rice to frying pan and stir through, add remaining pineapple juice, oregano, and salt and pepper to taste and jalapeño (optional)
  4. Cook for a further 5 minutes, stir again making sure juice coats all of the rice and vegetables. Set aside once stirred through.
  5. Remove beef from marinade and start threading onto skewers alternating beef, pineapple, and red capsicum (around 6-8 pieces on each skewer is sufficient).
  6. Once all of the kebabs are threaded place the skewers across the width of a roasting pan (like a makeshift BBQ) place the pan with skewers assembled across it into a moderate preheated oven for about 6-7 minutes for medium cooked beef. You could BBQ the skewers if you prefer.
  7. Serve the kebabs with the pineapple rice and some crusty bread or garden salad if you like.

  • Would taste extra good BBQed. Thanks for the recipe.

    Reply

  • these look like a great quick and easy weekend dinner :) thanks for sharing

    Reply

  • you have just inspired me – I have pulled out the tray of rump from my freezer and will make these yummy treats!

    Reply

  • Lovely recipe for Spring,love the jalapeno added to give it spice!

    Reply

  • I love the sound of this – especially with the Jalapeño to add some spice!

    Reply

  • I love the sound of this – especially with the Jalapeño o add some spice!

    Reply

  • Love these beef kebabs with pineapple – thanks.

    Reply

  • A great recipe for the BBQ!

    Reply

  • Ohhh pineapple rice sounds delicious!

    Reply

  • Yummy! This looks so good. Thanks for sharing. :)

    Reply

  • thanks so much for posting this. i do look forward to seeing more recipes from you especially if they are yummy like this! i love it when my hubby cooks these on the bbq

    Reply

  • It looks fantastic, tasty and easy to make

    Reply

  • Beef kabobs with pineapple was great with rice

    Reply

  • great idea for a summer bbq!

    Reply

  • It is true – if you put it on a kebab you double your chances of getting the kids to eat things they wouldn’t normally go near! This sounds delicious!


    • Adults get bored with food so enticing the little ones with a few little tricks can make dinner time much more enjoyable for everyone concerned. :)

    Reply

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