Jerk Steak Kabobs with Pineapple Salsa

Jerk Steak Kabobs
  • Yield: 4 servings
  • Prep: 30 minutes
  • Cook: 8 minutes


2 green onions, minced
2tablespoons fresh lime juice
2tablespoons brown sugar
1tablespoon Worcestershire sauce
1tablespoon grated, peeled fresh ginger
1teaspoon vegetable oil
1teaspoon salt
1teaspoon dried thyme
1teaspoon ground allspice
1/2teaspoon cayenne (ground red) pepper
1 boneless beef top sirloin steak, 1¼ inches thick (1½ pounds), cut into 1¼-inch cubes
4 (12-inch) metal skewers
Pineapple Salsa
1 large lime
1 ripe pineapple, peeled, cored, and coarsely chopped
1cup loosely packed fresh cilantro leaves, chopped
1 jalapeño chile, seeded and minced
1 green onion, thinly sliced
1teaspoon sugar
1/4teaspoon salt
1/8teaspoon ground black pepper


  1. Prepare salsa: From lime, grate ½ teaspoon peel and squeeze 2 tablespoons juice. In medium bowl, mix lime peel and juice with pineapple, cilantro, jalapeño, green onion, sugar, salt, and pepper. Cover and refrigerate up to 4 hours.
  2. Prepare kabobs: Prepare outdoor grill for direct grilling over medium heat, or lightly spray large ridged grill pan with nonstick cooking spray, then place over medium heat until hot.
  3. Meanwhile, in large bowl, mix green onions, lime juice, brown sugar, Worcestershire, ginger, oil, salt, thyme, allspice, and cayenne. Add steak cubes and toss to coat; let stand 15 minutes at room temperature.
  4. Thread steak cubes loosely onto skewers. Place skewers on hot grill rack or pan; cook 8 to 10 minutes for medium-rare or until desired doneness, turning occasionally. Serve kabobs with salsa.

Reprinted with permission from The Good Housekeeping Test Kitchen Grilling Cookbook © 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.

Nutritional Info *per serving

  • Calories 315
  • Fat 13 g
  • Saturated Fat 5 g
  • Cholesterol 137 mg
  • Sodium 687 mg
  • Carbohydrate 15 g
  • Protein 34 g