Do your kids ever look at dinner and decide to push it around the plate? Not this one! You ALL will be fighting over this Charred Carne Asada and Pineapple Kabobs. The Carne Asada is full of flavor, crispy beef, grilled pinapple, and savory meat. It will melt the hearts of even toddlers and be eaten as fast as you make it. 🤤
This recipe will require some marination time so be aware! The best flavor takes time…but the recipe as a whole? No time at all! I love this recipe, ah… maybe some cilantro lime rice, a robust salsa, and a fat margarita on the rocks and call it a day! 😆 Well lets get started on how we make this magic happen…it’s easy, I promise (it’s all about the marination)!
how to make Carne Asada
Ok, like said, it’s all about the marinating! You’ll pretty much dump all the ingredients into a bowl, cut up your pinapple, get the kabobs ready, fire up the gril, and turn just for a couple of minutes. I really love effertless recipes—no need to over think this one ☝️!
Step 1
Let’s get started, gather all supplies on your workbench. Grab a large bowl or ziplock bag for marinating and all ingredients.
Trim your skirt steak of large fibrous fat (typically) on the backside of the meat. Try not to cut out meat but the type of fibrous (spider web like) fat you don’t want. This can make the meat super chewy. Cut into slices, and then into large bite-size rectangles.
Cut the Pineapple and also make large bite-size. Place meat ONLY in a bowl or bag for marinating and Pineapple in a separate bowl.
Step 2
In a liquid measuring cup, add the oil and vinegars. Pour over the bowl of cut meat.
Then, add the juice of limes to the meat and throw the whole lime in the bowl as well.
Add quartered onion, sliced garlic (don’t even have to crush or dice, just slice), and all spices (chili, cumin, red pepper, salt, pepper, and paprika) in the bowl. Toss around with your hands to coat the meat completely.
Then, marinate for at least 2 to 8 hours in the refrigerator.
Step 3
Get grill heated up to high heat 400-500 degrees, if possible. While the grill is warming up start making the skewers 👇 .
step 4
After marination time, pull out beef and pineapple and skewers. Place one item after another, such as pineapple first, then meat, and repeat.
Step 5
Place on the grill turning once to char each side using tongs. The key is to let them sizzle on the grill for a couple of minutes and turn. You should see char marks, and they won’t take long to cook!. Let cool for 2 minutes. Eat while warm. Makes about 16 skewers.
~Serve with rice, salsa, cilantro lime vinaigrette, marinated tomatoes, slather with a reduced balsamic, or simply have alone! They truly don’t need much to be so good.
How to assemble the kabobs.
- Cut your pinapple in large bit size pieces. I try to go for a “square” look. They have to be able to fit on the kabob, be steady, and not fall off.
- Start with threading the pinapple chunks, then a piece of meat, and repeat.
- Leave enough room on each end to be able to pick up and grab without the stick falling to pieces or the ingredients falling off.
- Put as much pinapple vs meat you want, there are no rules!
the how-to video!
Tell me how you like them!
This was complete divinity at the Hickman-Bryan house! I had to run to each room and let them know I’m eating their dinner tonight and I wasn’t joking…. “You better get some dinner before I eat it. I’m not going to be sorry either.” …And I wouldn’t regret a bite 😆.
Love to you!
Farmer Fran-man
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Charred Carne Asada & pineapple Kabobs
Sweet and savory kabobs grilled on high heat to get charred tips and juicy meat. (Marinate as long as possible. Makes 16 kabobs.)
6
servings10
minutes3
minutesIngredients
2.5 Lbs 2.5 Skirt Steak, trimmed & cut into slices
1 Large 1 pineapple, or 2 small cans
1/2 Cup 1/2 Apple Cider Vinegar
1/3 Cup 1/3 Malt Vinegar
2 Large 2 limes, juiced and left in the marinade
3 Large 3 Garlic cloves, halved and left in the marinade
1 Large 1 onion, quartered
1/2 Cup 1/2 vegetable oil
1 Tsp 1 salt
1 1/2 Tsp 1 1/2 pepper
1 Tsp 1 chili powder
1 Tsp 1 oregano
1 Tsp 1 cumin
1/2 Tsp 1/2 red pepper flakes
1 Tsp 1 paprika
Directions
- Get all supplies and ingredients on your workbench. Grab a large bowl or ziplock bag for marinating. Trim your skirt steak of large fibrous fat (typically) on the backside of the meat (looks like the web-like fat that can pull off). Cut into slices, and then into large bite-size rectangles. Cut the Pineapple and also make large bite-size. Place meat ONLY in a bowl or bag for marinating and the Pineapple in a separate bowl.
- In a liquid measuring cup, add the oil and vinegars. Pour over cut meat. Add the juice of limes to the meat and throw the whole lime in the bowl as well. Add quartered onion, sliced garlic, and all spices (chili, cumin, red pepper, salt, pepper, and paprika) in the bowl. Toss with your hands to completely coat. Marinate for at least 2 to 8 hours in the refrigerator (or overnight).
- Get the grill heated up to high heat 400-500 degrees, if possible. While the grill is heating up start making the skewers.
- After marination time, pull out beef and pineapple and skewers. Place one item after another, such as pineapple first, then meat, and repeat.
- Once grill is very hot, place kabobs on grill and let sizzle. Let them cook for a couple of minutes then turn once to char each side using tongs. Let cool for 2 minutes. Eat while warm. Makes about 16 skewers.
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