30 min
Sirloin Shish Kabobs
Recipe GLPR76a031329397c3
Tender beef sirloin cubes marinated in a herbaceous blend of rosemary, garlic, balsamic vinegar, and lemon juice, then threaded onto skewers with colorful vegetables and grilled to perfection. A vibrant, protein-rich main course that delivers bold Mediterranean flavors with each bite.
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Ingredients
4 tablespoons olive oil
4 tablespoons fresh rosemary, minced
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
4 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1¾ pounds beef sirloin steak, cut into 1-inch cubes
red onion, cut into 1-inch pieces
bell peppers (any color), cut into 1-inch pieces
fresh mushrooms, halved
zucchini, cut into 1-inch rounds
cherry tomatoes
corn on the cob, cut into 1-inch slices
6 metal skewers
Directions
In a large resealable plastic bag, combine olive oil, minced fresh rosemary, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Seal and gently squeeze the bag several times to thoroughly mix all the marinade ingredients together.
Trim the beef sirloin steak, removing any excess fat, then cut the meat into 1-inch cubes.
Add the beef cubes to the marinade bag and seal it tightly. Place the bag in the refrigerator and allow the beef to marinate for at least 6 hours, or preferably overnight, for maximum flavor.
Prepare all the vegetables by cutting the red onion, bell peppers, zucchini, and corn into 1-inch pieces, halving the mushrooms, and leaving cherry tomatoes whole.
Remove the marinated beef from the refrigerator. Thread the beef cubes and vegetables alternately onto metal skewers, positioning the meat against the most flavorful vegetables such as onion and pepper. Distribute the meat and vegetables evenly among all skewers.
Preheat a grill to medium-high heat (approximately 400°F).
Place the loaded skewers directly on the grill grates. Rotate the skewers every 2 to 3 minutes to ensure all sides cook evenly. Continue grilling until the beef reaches an internal temperature of 145°F and all sides are lightly browned, approximately 12 to 15 minutes total.
Remove the kabobs from the grill and let them rest for a few minutes before serving.
