Nothing says summer like the smell of Sirloin Shish Kabobs on the grill. The sirloin is tender and flavorful and tastes great with a variety of vegetables.
There are countless reasons to love shish kabobs. Allow me to list a few for your reading pleasure:
1. They’re pretty. Browns, yellows, reds, and greens all arranged in a nice pattern in a straight line. Its like a delicious rainbow and the treasure at the end is a meat and veggie feast.
2. They taste good. I don’t consider sirloin the kind of steak you can just throw on a grill and serve it up for dinner. At least not in my household. It needs a little lovin’ to make it tender. Cut that lean and tough piece of meat into smaller pieces and soak it in a delicious marinate. The seasoning of the marinade and increased surface area of the meat exposed to those mouth watering flavors lead you to quite the savory bite.
3. They satisfy your OCD (if you have it). You’ll give yourself a huge pat on the back when you can not only portion the meat and vegetables into same size bites, but you’ll earn bonus points if each skewer pierces that food in an exact recurring pattern, equally distributing your meat and each veggie. This is quite the mathematical challenge.
4. They will allow you to use up vegetables that would have otherwise slowly gone bad in your refrigerator drawer until you finally decided it was time to toss them once and for all. That’s why I made these kabobs featured in this post. Now, I much prefer cherry tomatoes and mushrooms on my kabobs, but we didn’t have them. We had a single zucchini, a pepper, and an onion. They were put to great use and they saved me a trip to the store. I’m a mom .
5. They taste amazing when you eat them outside on a warm late summer evening. But then again, most things do.
- 4 tablespoons olive oil
- 4 tablespoons fresh rosemary, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 1/2 - 2 pounds beef sirloin steak, cut into 1 inch cubes
- Various vegetables which can include red onion, bell pepper of any color, mushrooms, zucchini, cherry tomatoes, and corn on the cob (1 inch slices)
- 4-8 metal skewers, depending on the amount of veggies
- In a large resealable plastic storage bag, combine oil, rosemary, vinegar, lemon juice, dijon mustard, garlic, salt and pepper. Squeeze the bag a few times to combine.
- Cut sirloin steaks into 1 inch cubes, ensuring that any fat is discarded.
- Add the steak cubes to the marinate and seal tightly. Refrigerate for at least 6 hours.
- To assemble the kabobs, spear meat and vegetables, allowing the meat to squeeze against the most flavorful pieces like the onion and the pepper. Try to create even kabobs so each one has the same amount of meat and vegetables.
- Set grill to medium high heat. Lay skewers directly on the grill. Rotate every few minutes until all sides are cooked evenly and slightly browned.