Grilled Teriyaki Steak Kabobs (Paleo)

Directions

1. 1
   In a small saucepan mix together coconut aminos, honey, garlic, ginger and red pepper flakes over medium heat.Bring to a low boil stirring occasionally for about 2-3 minutes.
2. 2
   Remove from heat to cool completely.Once sauce has cooled place cubed sirloin in a large bowl or resealable bag.Reserve a few tablespoons of the sauce and pour the rest of the sauce over meat and toss to coat.Cover and refrigerate for a couple hours or overnight.Before assembling kabobs soak wooden skewers in water for 30-45 minutes to prevent the skewers from burning.Once skewers have been soaked assemble kabobs as desired alternating meat discarding marinade along with pineapple, peppers and onions depending on length of skewers.Skewers can be assembled ahead of time as well.
3. 3
   Let kabobs sit out at room temperature for about 20 minutes before grilling.When ready to cook preheat grill.
4. 4
   Add kabobs to preheated grill and cook 4-5 minutes per side until done.
5. 5
   Drizzle the reserved sauce before serving or use for dipping!