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Spicy Beef and Zucchini Skewers with Pineapple Romesco

Spicy Beef and Zucchini Skewers with Pineapple Romesco
Total Time:
30 minutes


2 medium zucchini
1 pineapple, peeled/cored
1 large red bell pepper
1 1/2 lb grilling steaks (such as NY strip, ribeye, or tenderloin)
16 (6-inch) wooden skewers
5 tablespoons olive oil, divided
1 tablespoon spicy steak seasoning
1 cup grape tomatoes
8 cloves garlic
1 1/2 teaspoons smoked paprika
3 tablespoons smoked almonds
3 tablespoons sherry wine vinegar
3/4 teaspoon kosher salt


  1. Preheat grill (or grill pan). Cut zucchini, pineapple (2 cups), and bell pepper (2 cups) into 1-inch pieces. Cut beef into 1-inch chunks (wash hands). Thread zucchini and meat alternately on 8 skewers; coat with 1 tablespoon oil and steak seasoning. Thread pineapples, bell peppers, and tomatoes alternately on remaining 8 skewers, ending with 1 garlic clove; coat with 1 tablespoon oil and paprika.
  2. Place skewers on grill; grill 5–6 minutes, turning often, until meat is 145°F and vegetables are tender and charred.
  3. Place ingredients of 4 of the pineapple skewers into a food processor bowl (or blender). Add almonds, vinegar, salt, and remaining 3 tablespoons oil; process until smooth. Serve remaining 4 pineapple skewers with the meat skewers and sauce.

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Nutritional Information

CALORIES (per 1/4 recipe) 710kcal; FAT 47.00g; SAT FAT 10.00g; TRANS FAT 1.00g; CHOL 120mg; SODIUM 1310mg; CARB 29g; FIBER 6.00g; SUGARS 14g; PROTEIN 46g; CALC 10%; VIT A 60%; VIT C 290%; IRON 40%

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