Succulant Sirloin Steak Kabobs
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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Succulant Sirloin Steak Kabobs
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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| Servings | Prep Time |
| 6people | 1 1/2hrs |
| Cook Time | Passive Time |
| 30mins | 4-24hrs |
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Ingredients
Marinade and Basting Sauce
- 1/8c olive oilCarapelli
- 1/4c red wine vinegarDelallo’s
- 2cloves garlicfinely minced
- 1tsp oreganodried
- 1tsp rosemaryfresh minced
- 1tsp black pepper
Kabob Components
- 1 1/2lbs sirloin steakcut into 3/4 -1 inch cubes
- 1 red onionscut into cubes
- 2 pepperscut into cubes – yellow or orange
- 8-10oz cremini mushroomswhole
Instructions
Marinade and Basting Sauce
- 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.
