Ingredients
For the dipping sauce
- 3 cups fresh parsley
- 2 cloves garlic peeled
- 2 tbsp red wine vinegar
- 1 tsp crushed chili flakes
- 1 tsp sugar
- salt and pepper
- 1/2 cup olive oil
For the Kabobs
- 1 1/2 pounds beef fillet trimmed if needed and cut into 1" cubes
- 1 pineapple cut into 1" pieces
- 1 lbs baby bella mushrooms rinsed and stems removed
Instructions
Make the dipping sauce:
- Add the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to the bowl of your food processor and pulse until smooth.
- Using the feed tube, with the machine running, drizzle in the olive oil. Scrape down the sides and pulse once or twice more just to get any last bits.
- Store in an airtight container in the fridge until ready to use.
Make the Kabobs
- Meanwhile, pat the beef dry with a paper towel and season with salt and pepper.
- Preheat your grill pan to medium high heat.
- Place the pineapple, mushrooms, and beef on grilling skewers, alternating ingredients for fun colorful skewers.
- Spray the grill pan with non stick cooking spray and grill 2 to 3 minutes per side until cooked to desired temp for the beef.
- Serve the kabobs with the parsley sauce on the side for dipping. (I served some naan with this and it make a perfect weeknight meal)