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Aussie Grassfed Beef Kabobs

An easy grilled kabob recipe with grassfed beef, pineapple, peppers, and onions. The marinade is Whole30 friendly and can be used for any grilled steak or chicken recipe!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 people
Calories 442kcal
Author Mary Smith


  • 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
  • cup olive or avocado oil
  • cup coconut aminos
  • 2 cloves minced garlic
  • 1.5 tbsp rice vinegar
  • 1 tbsp dijon mustard
  • ½ tsp red pepper flakes
  • ½ 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!


Calories: 442kcal | Carbohydrates: 11g | Protein: 38g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 104mg | Sodium: 658mg | Potassium: 756mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1119IU | Vitamin C: 65mg | Calcium: 66mg | Iron: 3mg