Spicy Beef and Zucchini Skewers with Pineapple Romesco

Spicy Beef and Zucchini Skewers with Pineapple Romesco

Total Time

30 minutes

Serving Size



  • 1 pineapple
  • 2 medium zucchini
  • 1 large red bell pepper
  • 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
  • 16 (6-inch) wooden skewers
  • 5 tablespoons olive oil, divided
  • 1 tablespoon spicy Montreal steak seasoning
  • 1 cup grape tomatoes
  • 8 cloves garlic
  • 1 ½ teaspoons smoked paprika
  • 3 tablespoons smoked almonds
  • 3 tablespoons sherry vinegar
  • ¾ teaspoon kosher salt


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

Nutritional Information

Amount per ¼ recipe serving: Calories 710, Total Fat 47.00g, Sat Fat 10.00g, Trans Fat 1.00g, Chol 120mg, Sodium 1310mg, Total Carb 29g, Fiber 6.00g, Sugars 14g, Protein 46g, Calc 10%, Vit A 0%, Vit C 0%, Iron 40%