TL’s Cucina has the secret to succulent sirloin steak kabobs…and it is not making a reservation at a steak house. Our home grills, (and especially my Big Green Egg) can produce better kabobs than you can get out on the town.
TL’s Cucina and TL’s BGE allows me to share what I love and what I have cooked. Hopefully this blog will help to make your world of food a little tastier and easier than ever before.
A great marinade combined with a grill, produces an impressive and delicious meal with little effort and time. This recipe makes a quick and easy week night meal.
Marinading the sirloin steak cubes, as long as a day or two in the refridgerator tenderizes the meat and permits the seasonings to permeate the steak. This process creates a surface that will carmelize over the flames, creating flavorful crusty bits right off the grill.
This recipe was a huge hit with the family! We had a delicious dinner in a remote setting with our best friends…which happen to be our family. That type of evening is what we work so hard to make time for in our busy schedules.
I have seen different recipes and different combinations of veggies on the skewers, but this combination of marinade ingredients plays to the wild side of meat. Pure and clean flavors, that are just so delicious together.
Let me know what you think! I would like to know what variations you might try. I will look forward to your comments and pictures.
Mix together in a heavy duty storage bag the olive oil, vinegar, garlic, rosemary, oregano, pepper. Set aside for the Steak.
Cut Sirloin Steak into 3/4 to 1 inch peices. Add the steak to the marinade. Let marinade for 3 hours to a day.
Kabob Components
Cut onion and peppers into peices similar in size to the steak cubes. The cremini mushrooms will be skewered whole.
Remove the steak from the marinade, reserving the marinade and placing it into a small sauce pan.
Place a cube of steak, then pepper, then onion followed by a whole cremini mushroom on your skewer. Continue to skewer in this order until the skewer is full and all skewers are completed.
Then off to the grill the skewers go!
The Grill
Grill the skewers over a high heat, turning and rotating. Place the sauce pan of marinade on the grill and heat. This basting sauce is what we will use as we grill the skewers to keep the Kabobs moist. The sauce will also allow the skewers to carmelize nice brown bits onto the Kabobs.
Depending on the temp. of your grill, the skewers will take 20 to 45 minutes until done. Start to baste the kabobs halfway through the grilling.
Best way to check is an instant read thermometer. You are looking for 60-62 degrees on the steak cubes, so you can remove and let them rest. The internal temp. will continue to rise, so make sure you do not over cook the steak.
Enjoy!
Recipe Notes
Skewers can be wood or metal. If using wooden skewers, soak the skewers in water before placing the steak and components onto them. You can use ale, wine or even a juice on the skewers, this will impart some flavor into the meat as it grills.
When building your skewers, do not push the items tight against each other, you want to have some areas where the marinade and heat can get to all sides of the cubes.
Heating the marinade will help to not reduce the temp. of the kabobs while basting. Heating also reduces the liquid, creating a thicker sauce like liquid that adheres easier and coats the Kabobs better.
The skewers served with a nice salad is a wonderful dinner, that everyone will love.
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Nutrition Facts
Succulant Sirloin Steak Kabobs
Amount Per Serving
Calories 271Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 6g30%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.4g
Cholesterol 81mg27%
Sodium 155mg6%
Potassium 135mg4%
Total Carbohydrates 3g1%
Dietary Fiber 1g4%
Sugars 1g
Protein 24g48%
Vitamin A1%
Vitamin C3%
Calcium0.2%
Iron14%
* Percent Daily Values are based on a 2000 calorie diet.