Beef Shish Kebabs for Freezer Cooking

Recipe View 10 mins In a large bowl, combine the zucchini, bell pepper, and pineapple. Drizzle with olive oil and toss gently to coat. Divide the vegetable mixture evenly into freezer bags. (Prep time: 10 minutes)

Recipe View 15 mins In a separate bowl, whisk together the ketchup, water, steak sauce, sugar, apple cider vinegar, and Worcestershire sauce until well combined. Add the beef cubes to the marinade and toss thoroughly to coat each piece. Divide the marinated beef evenly between the freezer bags with the vegetables. Seal the bags tightly, removing as much air as possible, and freeze. (Prep time: 15 minutes)

Recipe View 30 mins When ready to cook, thaw the desired portion of shish kebabs in the refrigerator overnight, or for at least 8 hours. Before grilling, soak the bamboo skewers in warm water for at least 30 minutes, or up to overnight, to prevent them from burning. (Soaking time: 30+ minutes)

Recipe View 10 mins Preheat an outdoor grill to medium heat and lightly oil the grate to prevent sticking. Thread the beef, vegetables, and pineapple chunks alternately onto the soaked skewers. Discard any remaining marinade. (Prep time: 10 minutes)

Recipe View 10 mins Place the assembled shish kebabs on the preheated grill. Cook, turning occasionally, until the beef is cooked to your desired level of doneness, approximately 10 minutes total for medium-rare. Ensure the vegetables are tender and slightly charred. (Cook time: 10 minutes)