These Aussie Grassfed Beef Kabobs with veggies and pineapple make the perfect grilled meal for summertime! I’ve also included tips on how to make the BEST Whole30 friendly steak marinade you will ever have.
*This post is sponsored by True Aussie Beef & Lamb
I’m excited to be partnering with True Aussie Beef & Lamb for this recipe! Kabobs are one of my most favorite summertime recipes, and I figured it was time to get a Whole30 friendly version up on the blog! The marinade included below is the best steak and chicken marinade EVER. Mark my words. These kabobs come together quickly and are perfect for an easy weeknight dinner, or serving at your next BBQ/party!
OK, before we get cooking…
Let’s talk Aussie Grassfed Beef:
Australia produces some of the highest quality, healthiest, and most nutritious beef and lamb in the world. They keep care for both the animals and the environment at the core of everything they do. Which is why I am proud to be working with them!
With cattle raised predominately on pasture, Australian grassfed beef products are lean and naturally contain 13 essential nutrients required for good health, including Iron, Zinc, Omega-3 and B vitamins. Grassfed beef is naturally leaner, and it tends to cook about 30% faster than traditional meat.
Click here to find out where you can find Aussie Grassfed Beef & Lamb near you!
Which cut of meat should I use?
Good question. Throughout all of my kabob-making over the years, I’ve found that sirloin works the best. It’s lean with no big chunks of fat that are tough to remove, and it’s budget friendly! I’ve also used ribeye – just keep in mind it will be a little more fatty. I used Australian grassfed sirloin for this recipe.
If you use wooden skewers like I did, make sure to soak them for AT LEAST 30 minutes to avoid them catching on fire. Some of mine did because I didn’t soak them long enough! Metal skewers are probably the way to go if you have them.
Coconut aminos makes a great Whole30 and gluten free soy sauce substitute for the marinade. Combined with olive or avocado oil, garlic, dijon mustard, rice vinegar, red pepper flakes, and a dash of fish salt (don’t worry – it doesn’t make it fishy! just gives it a bit of saltiness)…it creates the perfect sweet, salty, and tangy sauce! I like to let the steak marinate for at least 3-4 hours, but if you don’t have that much time, it’s okay. Do what you can.
Serve these kabobs over cauliflower rice, regular rice, or alongside a salad for the perfect summer meal.
Ok, let’s get cookin’!
*This post contains affiliates links. This means if you make a purchase using one of my links, I may receive a small commission. Thank you for supporting Mary’s Whole Life!
Aussie Grassfed Beef Kabobs
- 1.5 lbs Aussie grassfed beef (I used sirloin) cut into 1-1.5 inch cubes
- 1 red onion cut into 1-1.5 inch pieces
- 1 red pepper cut into 1-1.5 inch pieces
- 1 green pepper cut into 1-1.5 inch pieces
- 1 20 oz can pineapple chunks in 100% juice drained
- 1/3 cup olive or avocado oil
- 1/3 cup coconut aminos
- 2 cloves minced garlic
- 1.5 tbsp rice vinegar
- 1 tbsp dijon mustard
- 1/2 tsp red pepper flakes
- 1/2 tsp Red Boat Fish Sauce (can sub 1/2 tsp sea salt if you don't have this)
- Make the marinade. Combine olive or avocado oil, coconut aminos, minced garlic, vinegar, mustard, red pepper flakes, and fish sauce in a bowl and whisk to combine. Add steak cubes, toss to coat, and cover the bowl with some foil or plastic wrap. You can also use a sealed plastic bag instead of a bowl to marinate the steak. Let the steak marinate for 3-4 hours or more.
- Preheat your grill to medium high heat. Time to assemble the kabobs! Grab your skewers, the cubed steak (set marinade aside, as we will brush everything with it before grilling), onions, pineapple, and peppers. Thread 3-4 pieces of each item onto each skewer.
- Brush each uncooked kabob with some of the marinade.
- Grill for 3-4 minutes each side, keeping a close eye on the steak. Brush with additional marinade halfway through cooking. Serve with cauliflower rice or regular rice and enjoy!