Grilled Brazilian Steak & Chicken Kabobs
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Juicy and tender grilled Brazilian steak & chicken kabobs with peppers and pineapple have the most incredible flavors and are a cinch to make with a simple marinade.
Head on over to my Grilled Chicken, Steak with Mushrooms and Onions, and Chicken with Garlic Herb Butter for more chicken and steak recipes!
Truth: I have a bit of a love affair with grilling season. Technically I do grill all year round, I just can’t go without it for very long. But our grill lives on our back patio and even though it’s covered, Utah winters are brutal. So when the snow melts and the weather starts to warm up, real grilling season begins and I go a little crazy grilling anything and everything and all the stuff in between.
In all my grilling I’ve discovered that the secret to really juicy, tender grilled meat that is NOT dried out, is a good marinade. Just thirty minutes of marinating time will transform your dinner, promise. Today I’m sharing my latest obsession, Brazilian steak and/or chicken kabobs with pineapple and peppers. Seriously so much flavor you will cry tears of joy my friends.
tears. of. joy.
The great thing about this marinade is that it can be used for whatever kind of meat you prefer. Steak. Chicken. BOTH. (<—definitely go with both. just sayin.) and brings the amazing flavors of Brazil to your table with just a couple of ingredients. Minimal work. Maximum flavor and deliciousness.
I’m begging you, if you make just one grilled dish this summer – please make these kabobs!
Brazilian Steak & Chicken Kabobs
Ingredients
- 1 ½ pounds steak , OR chicken, (or you can use a combination of both steak and chicken)
- 1 packet McCormick Grill Mates Brazilian Steak House Marinade
- ¼ cup water
- ¼ cup oil
- 1 tablespoon apple cider vinegar
- 1 can pineapple rings, drained
- 1 red bell pepper
- 1 green bell pepper
- fresh cilantro, roughly chopped
Instructions
- Whisk together marinade, water, oil, and vinegar and transfer to a large resealable bag. Chop meat into 1 1/2 inch pieces and add to bag. Seal and refrigerate for at least 30 minutes (or up to 3-4 hours for more intense flavor).
- Chop pineapple rings and peppers into 1 1/2 inch pieces and thread onto skewers. Thread meat onto separate skewers (see note).
- Grease and preheat grill. Cook skewers for 5-7 minutes on each side until cooked through. (pineapple and peppers may require less cooking time) Top with chopped cilantro and serve with lime wedges if desired.
Notes
Prep time does not include marinating time which is at least 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe has been sponsored by McCormick – thanks for letting me work with the brands I love! According to McCormick’s Grilling Flavor Forecast, Brazilian flavors are a rising trend – you’ll see why when you try these yummalicious kabobs!
These were absolutely DELICIOUS! I cooked Sirloin kabobs over med-high heat turning every 2 minutes for a total of 8 minutes. they were medium, juicy, and had a perfect char. the veggies took 6 minutes. squeezed fresh lime over top before serving.
What temp do you set your grill to?
Looks so good!!! What cut of steak do you like to use?
Top sirloin is my usual cut – just don’t cook it too long and it will be nice and juicy in the middle 🙂
Hey girl these looks so good! Yummy!