Steak Kabobs

I love kabobs, but I always seem to pick the wrong cut of meat to make them.  Either the steak is too tough or is cooks too fast.  However, I have figured it out.  I used top sirloin last night and the kabobs came out perfectly.  By the time that the veggies were cooked, the meat was a perfect medium and totally tender.

Clean and wash the veggies.  Cut the bell peppers and onion into 1 inch cubes.  Leave the mushrooms whole.

Place all of the veggies into a 1 gallon zip top bag.

Trim the top sirloin steak and cut it into 1 inch cubes.  Add the steak to another 1 gallon zip top bag.

In a medium bowl combine the olive oil, apple cider vinegar, Worcestershire sauce, garlic, parsley, rosemary, smoked paprika, salt and pepper.  Whisk together.

Pour half of the mixture into the veggie bag and half of the mixture into the steak bag.  Seal and refrigerate for at least 4 hours.  Flipping once or twice during the marination process.

After the steak and veggies have marinated, remove them from the fridge and assemble the kabobs.  Alternate the meat and veggies on pre-soaked bamboo skewers.

Preheat your grill to medium/high.

Also set aside a piece of aluminum foil.  Place a small sheet on the grill covering the area that you will place the skewer handles.  This will act as a heat shield, preventing the handle ends of the kabob skewers from going up in smoke.

You can also use a skewer grill shield.  This one by Steven Raichlen is awesome!  The Raichlen shield is far superior to a piece of foil as it has a comb like ridge that holds the skewers in place.  I don’t have one yet, but I saw Chris from NibbleMeThis use one a couple of months ago.  I really want to get one, but for now foil will do.

Lightly oil the grill grate with vegetable oil.  Then place the skewers on the grill and cook for roughly 10 minutes, turning as needed, or until meat is cooked to order and vegetables are tender.

Serve with your favorite sides or eat as is.

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Steak Kabobs

Perfectly grilled skewers of steak and veggies.

Servings: 4

Author: Rex

Ingredients

• 1 1/2 pounds top sirloin steak cubed
• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tbs Worcestershire
• 3 garlic cloves minced
• 2 tsp dried parsley
• 1/2 tsp dried rosemary
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/8 tsp pepper
• 8 oz baby bella mushrooms stemmed
• 1 red bell pepper
• 1 green bell pepper
• 1 sweet onion

Instructions

1. Clean and wash the veggies. Cut the bell peppers and onion into 1 inch cubes. Leave the mushrooms whole. Place the veggies in a zip-top bag.
2. Trim the top sirloin steak and cut it into 1 inch cubes. Add the steak to another 1 gallon zip top bag.
3. In a medium bowl combine the olive oil, apple cider vinegar, Worcestershire sauce, garlic, parsley, rosemary, smoked paprika, salt and pepper. Whisk together.
4. Pour half of the mixture into the veggie bag and half of the mixture into the steak bag. Seal and refrigerate for at least 4 hours. Flipping once or twice during the marination process.
5. After the steak and veggies have marinated, remove them from the fridge and assemble the kabobs. Alternate the meat and veggies on pre-soaked bamboo skewers.
6. Preheat your grill to medium/high.
7. Lightly oil the grill grate with vegetable oil. Then place the skewers on the grill and cook for roughly 10 minutes, turning as needed, or until meat is cooked to order and vegetables are tender.
8. Serve the kebobs on the skewers.

These were some of the tastiest kabobs that I have ever eaten.