Ingredients

The following ingredients have 8 Servings
  • 6-8 wooden skewers
  • 4.5 lbs beef (already cut for kabobs)
  • Half a pineapple (cut into large chunks)
  • 1 red onion (cut into large chunks)
  • 1 red pepper (cut into large chunks)
  • 1 green pepper (cut into large chunks)
  • Salt and pepper to taste
  • 1 large eggplant (sliced)
  • 3 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 2 garlic cloves (minced)
  • One pinch each of fresh thyme (oregano and basil)

Instruction

  • Soak skewers in water for approximately 10 minutes. This will help to ensure they do not splinter and burn.
  • Preheat grill to medium-low heat.
  • Once skewers have been soaked, add remaining ingredients alternating onto skewers. Be sure to puncture the meat and vegetables in the middle so that nothing falls off the skewer when cooking. You should be able to fit at least two of everything on each skewer.
  • Place on grill and cook approximately 10-15 minutes, rotating to cook all sides.
  • Season with salt and pepper prior to serving.
  • For BBQ eggplant: Combine all of the ingredients in a small bowl, minus the eggplant, and mix well.
  • Brush the mixture on both sides of the eggplant slices.
  • Place eggplant on the barbecue over medium-high heat. Allow to cook for 4-5 minutes on each side, or until slightly charred.