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For kabobs:
2 pounds Omaha Steaks Boneless Strip Steaks - cut into 1 1/2-inch chunks
1 pineapple, peeled and cored, cut into 1-inch chunks
2 green bell peppers, seeded, cut into 1 1/2-inch pieces
2 onions, quartered, then cut in half crosswise
16 cherry tomatoes
For marinade:
2 cups pineapple juice
1/4 cup soy sauce
2 tablespoons ReaLemon Lemon Juice from concentrate
2 tablespoons minced garlic
tablespoons peeled and minced fresh ginger
1 tablespoon dark brown sugar
1 tablespoon roasted sesame oil
2 star anise, broken into pieces
1 serrano chili, with seeds, minced
Salt
Freshly ground black pepper
Polynesian Kabobs
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Instructions:
Soak 8 bamboo skewers (preferably 12 inches long) in water at least 10 minutes so they won't burn on the grill; then drain (or use metal skewers).
Mix pineapple juice, soy sauce, lemon juice, garlic, ginger, sugar, sesame oil, star anise, chili, salt and pepper in small bowl.
Thread beef, pineapple, bell peppers, onions and cherry tomatoes on each skewer and lay in roasting pan.
Pour marinade over kabobs and marinate in refrigerator about 1 hour, turning occasionally if not fully immersed.
Remove kabobs from marinade.
Pour marinade into saucepan; bring to boil and reduce to about 1 cup. Reserve half reduced marinade to pass at the table, use rest for grilling.
Grill kabobs about 4 minutes per side or until bell peppers begin to blacken. Brush kabobs with reduced marinade as they cook. Discard marinade used for brushing meat.
Transfer reserved marinade to gravy boat for serving.
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