Ingredients
1zucchini,cut into chunks
1red bell pepper,cut into 1-inch pieces
15ozpineapple chunks,(1 can), drained
2tbspolive oil
½cupketchup
1tspsalt
2tbspsteak sauce,such as A1®
2tbspwhite sugar
2tbspapple cider vinegar
2tbspWorcestershire sauce
¼cupwater
1½lbsbeef sirloin,cut into 1-inch cubes
12 bamboo skewers
Preparation
Place the zucchini, bell pepper, and pineapple in a mixing bowl. Drizzle with olive oil, and toss to coat.
Divide the mixture into freezer bags.
Whisk the ketchup, salt, steak sauce, sugar, vinegar, Worcestershire sauce, and water together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated.
Divide the beef into freezer bags. Seal, and freeze the bags.
To cook, take as many bags as needed from the freezer, and thaw in the refrigerator overnight, or at least 8 hours.
Soak the skewers in warm water for at least 30 minutes, or place them into the water when beginning to thaw the meat and vegetable packets.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Make the skewers by alternating beef, vegetables, and pineapple on the skewers. Discard any remaining marinade.
Cook the skewers on the preheated grill, turning occasionally until cooked to the desired degree of doneness. Cook for about 10 minutes in total for medium-rare.
Serve and enjoy!
