5.13.2013

Sirloin Steak Kabobs Recipe


This is a really simple recipe for sirloin steak kabobs. Marinate the steak for 6 hours or over night. Skewer with veggies of your choice and grill. These are simple and delicious. Chop up any leftovers, top with cheese and steak sauce and tuck into a bun for next days hearty lunch or gourmet sandwich dinner! This recipe was inspired by a compilation of great food ideas at  All recipesPhoto courtesy  Becky Higgins.


Marinade Ingredients: 

1/4 cup Tamari
3 tbl brown sugar
3 tbl vinegar
2 tsp garlic powder 
1/2 tsp salt
Fresh ground pepper
2 tbl lemon juice
2 tbl lime juice 

Kabob Ingredients:

For 8 servings:
2 lb beef sirloin steak, cut into 1 1/2 inch cubes
2 green bell peppers, cut into chunks
About 1/2 lb fresh mushrooms (stems pulled)
1 pint of cherry tomatoes
Fresh pineapple chunks

Mix all of the marinade ingredients together. Reserve about 1/2 cup of this marinade mixture for basting.
Cut the steak into appropriate sized chunks. Place in a zip lock bag with the marinade for 4-6 hours, even better when marinated over night.
When you're ready to grill, thread an assortment of steak and veggies of your choice on a skewer. Discard the bag containing used marinade.
 If you don't have steel skewers, the bamboo ones are fine, just make sure that you soak the wooden ones for about 1/2 hour in some water before using. This will keep them from scorching on the BBQ.

Notes:

The cherry tomatoes can go a little mushy on the BBQ, and I don't always have fresh pineapple, so I make these often with just mushrooms and green peppers and chunks of onion. After I have prepared my vegetables I place them in a mixing bowl with a small amount of olive oil. I stir them with a large spoon to disperse the oil evenly. Then I place these lightly oiled vegetables with the steak on skewers. 
Keep the grill on a medium to high setting. You want to grill the veggies without burning them and you don't want to over cook the steak. Practice makes perfect.
Just turn the skewers often. Baste frequently with the reserved marinade during the last 5 minutes of grilling.
Remove from the skewer with tongs and serve with baked potato, rice or noodles.
You can easily half this recipe and refer to my opening comments on what to do with any leftovers! Enjoy.


















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