Succulent Sirloin Steak Kabobs

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.

Print Recipe

Succulant Sirloin Steak Kabobs Yum

A great week night recipe for the grill. Most prep work can be done ahead of time and the kabobs can be put together before grilling that night.

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Course

Main Course, Main Dish

Cuisine

American, Mediterranean

My Recipes

Grilling

Prep Time

1 1/2 hrs

Cook Time

30 mins

Passive Time

4-24 hrs

Servings

people MetricUS Imperial

Ingredients

Marinade and Basting Sauce

• 1/8 c olive oil Carapelli
• 1/4 c red wine vinegar Delallo's
• 2 cloves garlic finely minced
• 1 tsp oregano dried
• 1 tsp rosemary fresh minced
• 1 tsp black pepper

Kabob Components

• 1 1/2 lbs sirloin steak cut into 3/4 -1 inch cubes
• 1 red onions cut into cubes
• 2 peppers cut into cubes - yellow or orange
• 8-10 oz cremini mushrooms whole

Course Main Course, Main Dish Cuisine American, Mediterranean My Recipes Grilling Prep Time 1 1/2 hrs Cook Time 30 mins Passive Time 4-24 hrs Servings people MetricUS Imperial Ingredients Marinade and Basting Sauce 1/8 c olive oil Carapelli 1/4 c red wine vinegar Delallo's 2 cloves garlic finely minced 1 tsp oregano dried 1 tsp rosemary fresh minced 1 tsp black pepper Kabob Components 1 1/2 lbs sirloin steak cut into 3/4 -1 inch cubes 1 red onions cut into cubes 2 peppers cut into cubes - yellow or orange 8-10 oz cremini mushrooms whole

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

Marinade and Basting Sauce

1. Mix together in a heavy duty storage bag the olive oil, vinegar, garlic, rosemary, oregano, pepper. Set aside for the Steak.
2. 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

1. Cut onion and peppers into peices similar in size to the steak cubes. The cremini mushrooms will be skewered whole.
2. Remove the steak from the marinade, reserving the marinade and placing it into a small sauce pan.
3. 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.

   
4. Then off to the grill the skewers go!

   

The Grill

1. 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.
2. 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.
3. 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.

   
4. 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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