Sirloin Shish Kabobs
Savory Sirloin Shish Kabobs are what’s on the menu! This Mediterranean staple of beef and veggie skewers are easy-to-make and SO scrumptious!
Let’s face it—food on a stick is just FUN. Fudgesicles, fondue, Fruit Skewers, Chicken Satay—whatever it is, put it on a stick, and it’s just better! That’s why you’ll love these beautiful sirloin shish kabobs with chunks of lean steak and vegetables in garlic, rosemary, lemon, and Dijon marinade. YUM!
Shish Kebab is the Perfect Party Meal!
If there was ever a more perfect party food for summer grilling, I don’t know what it is! For one thing, sirloin shish kabobs are a pretty rainbow of color! For another, they’re a delicious, budget-friendly choice. Marinate the steak tips overnight to make them tender and tasty, like a pricey filet!
Shish Kabobs are also incredibly versatile and easy to personalize – great for backyard get-togethers! Make a spread of raw veggies and fruits, and let your guests assemble their kabobs to their liking!
Other Recipes to Serve with Shish Kabobs
- Strawberry Feta Salad follows the Mediterranean theme – it’s light, fresh, sweet, and flavorful!
- Baked Garlic Mashed Potatoes add a warm, creamy counterpart to a meaty, chunky kebab and crisp salad.
Ingredients
Meat: A couple of pounds of beef sirloin steak cut into 1-inch cubes make perfect skewers! Of course, other steak cuts, chicken, or shrimp can also work. Have fun playing with the possibilities!
Veggies: Many different vegetables work well on skewers—bell peppers, mushrooms, onions, zucchini, Brussels sprouts, yellow squash, potatoes (better if they’re blanched first), and even slices of corn on the cob! It will probably work if you can cut it into 1″ chunks!
Marinade: Bathing the sirloin overnight in a sauce of olive oil, fresh minced rosemary, balsamic vinegar, lemon juice, garlic, Dijon mustard, and salt & pepper will tenderize the meat and give it the most fantastic flavor!
Skewers: Of course, you can’t have shish kabob without skewers! I prefer reusable metal skewers for grilling. If you use wood or bamboo skewers, soak them in water for about half an hour before adding your meat and veggies—this keeps the sticks from charring.
How to Make Sirloin Shish Kabobs
STEP ONE: In a large baggie, combine all the marinade ingredients: olive oil, rosemary, vinegar, lemon juice, Dijon, garlic, salt, and pepper. Squeeze the bag to mix well.
STEP TWO: Cut the sirloin into 1-inch cubes and cut off and discard any fat. Add the sirloin cubes to the marinade and seal.
STEP THREE: Refrigerate the steak for at least 6 hours or overnight.
STEP FOUR: Chop the peppers and onion into 1-inch chunks and cut the zucchini into 1/4 to 1/2-inch slices. Assemble the kabobs in a pattern, keeping an even ratio of meat to veggies. Putting the meat cubes adjacent to onion and pepper pieces will help them absorb the flavors!
STEP FIVE: Heat the grill to medium-high. Once the grill is hot, lay the skewers straight onto it, leaving a little space between each one. Rotate the kabobs every few minutes until they are slightly brown and evenly cooked around.
STEP SIX: Transfer the kabobs to a serving platter. You can leave the kabobs on the skewers, remove the meat and veggies, and serve it family-style with tongs.
Tips for Success
- For food safety, always marinate in the fridge, not on the counter or out by the grill.
- Don’t cram the meat and vegetables too tightly on the skewers. Leave a little space between each item to allow for airflow and even grilling.
- As you might guess, cook time will vary depending on the size of your sirloin cubes. Three-quarter-inch cubes need 8-10 minutes of hot grill time. Chicken will need 7-8 minutes, and shrimp 5-6 minutes.
What is Shish Kebab?
Shish Kebab is of Mediterranean origin, likely from Turkey and Greece. The word Shish (or Shis) means “skewer” and the word Kebab (or in the U.S. Kabob) means “grilled meat”. So…shish kebab is simply a skewer of grilled meat!
Can You Cook Shish Kebab in the Oven?
Is your grill on the fritz? Did the predicted sunny day turn into a deluge of rain? No worries! Shish Kabobs can be easy and delicious in the oven. Prepare the kabobs just like you would for the grill. Preheat the oven to 375 degrees F, lay the skewers on a parchment-lined baking sheet, and bake for 25-30 minutes, turning halfway through. If you’re making chicken or seafood kabobs, reduce the cooking time slightly.
Recipes for Fun, Fantastic Food on a Stick!
- Mango Chicken Skewers
- Honey Mustard Chicken Kabobs
- Rosemary Steak Skewers with Balsamic Glaze
- Souvlaki Salmon Skewers with Yogurt Feta Sauce
- Basil Lime Shrimp Skewers
- Surf and Turf Kabobs
*This post was originally posted on 09/01/2014.
Sirloin Shish Kabobs
Ingredients
- 4 tablespoons olive oil
- 4 tablespoons fresh rosemary stems removed and minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds sirloin steak trim any excess fat
- 2 bell peppers cored and cut into 1-inch pieces
- 1 red onion peeled and cut into 1-inch pieces
- 2 zucchini cut into 1/4 to 1/2-inch slices
Instructions
- In a gallon-size food storage bag, combine the olive oil, rosemary, balsamic vinegar, lemon juice, dijon mustard, garlic, salt, and pepper. Squeeze the bag and smush the marinade ingredients together until combined.
- Cut sirloin steaks into 1-inch cubes. Add the steak cubes to the marinate, press out any air in the bag, and seal tightly. Refrigerate for at least 6 hours.
- Preheat your grill to medium-high heat.
- Assemble the kabobs by arranging the steak and vegetables onto metal skewers in an alternating pattern. Try to keep the amount of meat and veggies even on the kabobs so each one has the same amount of each.
- Lay the skewers directly on the hot grill. Rotate every few minutes until all sides are cooked evenly and the veggies are lightly browned, about 10-12 minutes of total cooking time.
- Remove the kabobs from the grill to a platter. Serve on the skewer or remove the meat and veggies from the skewers before serving warm with your favorite sides.
Notes
- Nutritional information may vary by kabob.
- If you end up with extra vegetables, you can make all veggie kabobs. Brush them with a little olive oil and season with salt and pepper before grilling with the steak kabobs.
I so love your shish kabobs! I also love your OCD benefit! Never thought of that!! haha!! 🙂
xox, Crystelle
CrystelleBoutique
These look absolutely fantastic! Can’t wait to fire up the grill!