1 lb grass-fed steak or kabob meat, cubed
1/2 cup tamari (gluten-free soy sauce) or 1/2 cup coconut aminos (will make it sweeter)
1/2 cup coconut sugar (maple syrup works here, too)
1 tsp fresh grated ginger
1 tsp fresh minced garlic
1 large red onion, chopped into large, even-sized pieces
1 large green bell pepper, chopped into large, even sized pieces
2 cups diced fresh pineapple
1. Whisk all marinade ingredients together and coat beef in marinate in a glass container or plastic bag. Let marinate for at least 3 hours, turning or shaking once or twice to fully coat.
2. When steak is marinated, use bamboo or metal skewers to thread onion, bell pepper, meat and pineapple. You will likely get 3-4 layers per kabob.
3. Place kabobs on hot grill and grill until vegetables are soft and beef is cooked, about 3-4 minutes per side.