Throw some meat on a stick and I am one happy girl! Today I chose to pair strip steak with some deliciously sweet and charred pineapple. Alongside these two key ingredients, I added red and green peppers, onions and mushrooms. No matter what protein I choose to use when making these shishkabobs, those are the vegetables that I use.
Another staple for this dish is the marinade. More often than not, I use my favourite sweet chili sauce. It has just the right about of sweet and heat which wonderfully compliments the grilled flavours of the kabobs. Pair these skewers along with a simple garden salad and you’re good to go!