Marinade
1 onion, peeled and chopped
¼ cup (60 ml) honey
1/3 cup (80 ml) dry red wine
2 Tbsp (30 ml) balsamic vinegar
1 tsp (5 ml) soy sauce
salt and freshly ground
black pepper to taste
½ cup (125 ml) pineapple juice, drained and reserved from pineapple pieces
Kebabs
750 g goulash cubes
wooden or metal skewers
440 g can pineapple pieces, drained and juice reserved
20 bay
leaves
- Mix all the marinade ingredients together. Thread the beef onto skewers, alternating with pineapple pieces and bay leaves. Place kebabs in the marinade, making sure they are well coated, cover and marinate for 4-6 hours, or overnight, turning frequently.
- Reserve the marinade, place the kebabs on a grill rack over an oven pan and grill for 7-8 minutes per side. (Alternatively, grill over moderate-hot coals.) Turn frequently and baste with reserved marinade. Serve immediately with a salad.
Makes about 10 kebabs
Tip
To prevent tears when chopping onions, place unpeeled onions in the freezer for about 5 minutes before peeling.
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