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Zippy Peanut Steak Kabobs

 Zippy Peanut Steak Kabobs
If you like your kabobs with a kick, you’re sure to savor these meaty skewers seasoned with habanero pepper sauce. The zippy steak chunks are balanced with refreshing pineapple and red pepper. Sometimes I substitute chicken for the beef. —Sheri Nutter, Oneida, Kentucky
8 ServingsPrep: 40 min. + marinating Grill: 10 min.

Ingredients

  • 3/4 cup packed brown sugar
  • 3/4 cup water
  • 1 cup chunky peanut butter
  • 1 cup reduced-sodium soy sauce
  • 3/4 cup honey barbecue sauce
  • 1/3 cup canola oil
  • 1 to 2 tablespoons habanero pepper sauce
  • 3 garlic cloves, minced
  • 2 pounds beef top sirloin steak, cut into thin strips
  • 2 teaspoons ground ginger
  • 1 fresh pineapple, cut into 1-inch cubes
  • 2 large sweet red peppers, cut into 1-inch pieces
  • Hot cooked jasmine rice

Directions

  • In a small saucepan, combine brown sugar and water. Cook and stir
  • over low heat until sugar is completely dissolved. Remove from the
  • heat. Whisk in peanut butter until blended. Stir in the soy sauce,
  • barbecue sauce, oil, pepper sauce and garlic.
  • Pour 3 cups of the marinade into a large resealable plastic bag; add
  • beef. Seal bag and turn to coat; refrigerate for 4 hours. Cover and
  • refrigerate remaining marinade until serving.
  • Drain and discard marinade. Sprinkle ginger over pineapple. On 16
  • metal or soaked wooden skewers, alternately thread the beef,

2 of 2

Zippy Peanut Steak Kabobs (continued)

Directions (continued)

  • pineapple and red peppers.
  • Grill, covered, over medium heat for 5-7 minutes on each side or
  • until meat reaches desired doneness. Serve with rice and reserved
  • marinade for dipping. Yield: 8 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.