Summer may be winding down, but your tropical vacation doesn’t have to end just yet. Take your taste buds back to the beach with my grilled Hawaiian roast beef kabobs. This simple recipe is ready in under 30 minutes and is the perfect appetizer for those back to school parties or football tailgates.
This post was sponsored by The North American Meat Institute (NAMI), a contractor to the Beef Checkoff. As always, all thoughts and ideas are my own.
Not only is this beautiful appetizer easy to make and delicious, but it’s also packed with fruits, veggies, and lean protein for a wholesome and nutritious snack.
Now that we’re talking about ingredients, I have to mention the star of this tropical show- low sodium roast beef! I know what you’re thinking- processed meat, really?? Yes! Processed meats often get a bad rap, but they can certainly be part of a balanced healthy diet. Prepared beef products provide a convenient source of protein, vitamins and minerals.
“Processed” simply means “prepared.” Like all meats prepared at home, processed meats are prepared at a plant – simply on a larger scale. Meat processing began out of necessity before refrigeration by salting and drying as a means of preserving products and preventing spoilage. All meat must be prepared (or processed) before it is eaten. Whether preparation occurs at home or at a plant, similar processes are involved like cutting, chopping, grinding, seasoning, and cooking. The only difference between processing at home or in a plant is that it occurs on a larger scale in a plant.
We can be confident purchasing prepared meat products in the states because they are regulated and inspected by the U.S. Department of Agriculture (USDA) before they are sold. All ingredients used in prepared meat products must be approved by the Food and Drug Administration (FDA) and accepted by the USDA, which regulates and inspects meat and poultry products.
One of my favorite things about this recipe is its versatility. It’s great grilled or can be assembled and eaten uncooked. Since most prepared meats (like the low sodium roast beef used in my skewers) are pre-cooked, they offer consumers easy, on-the-go access to the nutrient density in meat. Making these Hawaiian roast beef skewers the perfect lunch too!
Grilled Hawaiian Roast Beef Kabob Recipe
- ½ lb low sodium roast beef, cut each slice in half
- 2 cups fresh pineapple, cubed
- 3 bell peppers, chopped into large chunks (choose your favorite color)
- 1 Tbsp extra virgin olive oil
- 2 Tbsp BBQ sauce
- ¼ tsp fresh garlic, minced
- If using wooden skewers, soak in water for 30 minutes prior to assembling.
- Heat grill or grill pan to medium high heat. While the grill is heating, assemble your kabobs alternating roast beef (1/2 a slice folded in half 2 times), pineapple, and bell peppers.
- Baste each side of the kabob with olive oil and place on the heated grill.
- Combine the bbq sauce with the minced garlic. Baste the kabobs with the bbq sauce mixture.
- Cook for 2-3 minutes or until grill marks show. Using tongs, carefully turn the kabobs and baste the other side with bbq mixture. Cook for an additional 2-3 minutes.
There are thousands of products are available in the meat case and include low- and reduced-sodium products, low- and reduced-fat products, American Heart Association certified, organic and grass-fed options, Kosher and more. A range of AHA certified prepared products can be found on the nutrition website: http://www.meatpoultrynutrition.org/productcenter