Ginger-Teriyaki Beef Kebabs

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly grated ginger
• 1 tablespoon freshly minced garlic
• 1 teaspoon red pepper flakes
• 3/4 cup teriyaki sauce
• 3/4 cup pineapple juice, divided
• 2 tablespoons soy sauce
• 1 tablespoon dark brown sugar
• 1 teaspoon sesame oil
• 1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes
• 1/2 pineapple, peeled, cored, and cut into 1 1/2-inch cubes
• 1 large sweet onion, sliced into 1 1/2-inch cubes
• 2 medium red, yellow, or orange bell peppers, cut into 1 1/2-inch squares
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Warm the oil in a small saucepan over medium-high heat until it looks glossy and hot. Add the ginger, garlic, and red pepper, and cook until the pan smells wonderful, about 1 minute. Stir in the teriyaki sauce, 1/4 cup of pineapple juice, soy sauce, and brown sugar. Bring the mixture to a boil, then turn the heat to low and let it simmer for 5 minutes. Take it off the heat and let it cool.
2. Spoon half of the marinade into a small bowl, then whisk in the remaining 1/2 cup pineapple juice. Leave the rest in the saucepan to use later as your grilling glaze. Put the beef cubes in a large resealable plastic bag, pour in the marinade, seal the bag, and press out as much air as you can. Refrigerate the beef for at least 2 and up to 5 hours.
3. Slide the beef onto skewers, switching off with the pineapple, onion, and bell peppers as you go.
4. Light 1 chimney full of charcoal. Once the charcoal is fully lit and coated in gray ash, pour it out and pile the coals on one side of the charcoal grate. Put the cooking grate in place, cover the grill, and let it heat for 5 minutes. Clean and oil the grilling grate. Set the skewers over direct heat and cook until the beef has a good sear on every side, about 3 minutes per side. Move the skewers to the cooler side of the grill and brush them all over with the reserved teriyaki glaze. Cover the grill and keep cooking until the middle of the beef reads between 125-130 degrees F on an instant read thermometer. Move the skewers to a platter and let them rest for 5 minutes. Serve immediately.