Serves 6
90 min
Steakhouse Kebabs
Recipe GLPR024abea63163c2
Tender cubes of beef sirloin marinated in a savory blend of olive oil, Worcestershire sauce, soy sauce, and Dijon mustard, then threaded onto skewers with mushrooms and red onions and grilled to perfection. This steakhouse-style kebab delivers restaurant-quality flavor with a caramelized exterior and juicy interior.
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Ingredients
¼ cup extra-virgin olive oil
¼ cup Worcestershire sauce
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 teaspoons dark brown sugar
2 teaspoons freshly ground black pepper
1½ pounds beef sirloin tips, cut into 1 1/2-inch cubes
8 ounces cremini mushrooms, halved
1 large red onion, cut into 1 1/2-inch cubes
Directions
In a small bowl, whisk together the olive oil, Worcestershire sauce, soy sauce, lemon juice, Dijon mustard, minced garlic, brown sugar, and black pepper until well combined.
Place the beef sirloin cubes in a large bowl or resealable plastic bag. Pour the marinade over the beef and toss gently to coat all pieces evenly. Cover and refrigerate for at least 1 hour, preferably 2-4 hours, to allow the flavors to develop.
About 15 minutes before grilling, remove the beef from the refrigerator and allow it to reach room temperature. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Preheat your grill to medium-high heat, approximately 400-450°F.
Thread the marinated beef cubes, mushroom halves, and red onion cubes onto skewers, alternating between beef, mushroom, and onion. Distribute the ingredients evenly across all skewers.
Place the kebabs on the hot grill and cook for 12-15 minutes, turning them every 3-4 minutes to ensure even cooking and to develop a charred, caramelized exterior.
The kebabs are done when the beef reaches an internal temperature of 145°F for medium-rare doneness. Use an instant-read thermometer inserted into the thickest piece of beef to verify the temperature.
Remove the kebabs from the grill and allow them to rest for 3-5 minutes before serving. This allows the juices to redistribute throughout the meat for maximum tenderness and flavor.
