Top Sirloin Steak Kebabs
Author: 
Recipe type: Direct heat
 
Ingredients
  • For the marinade:
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 2 teaspoon ground cumin
  • ½ teaspoon kosher salt, plus more for seasoning
  • 3 tablespoons sherry or red wine vinegar
  • ½ cup extra virgin olive oil
  •  :
  • 2½ pounds top sirloin, 1-1/2 inches thick
  • 12 medium button mushrooms
  • 1 to 2 red bell peppers
  • 1 to 2 yellow bell peppers
  • 1 medium red onion
  • Freshly ground black pepper
  • Extras: six 10- to 12-inch skewers - I used Bull's Signature Stainless Steel Skewers
Instructions
  1. Make the marinade by whisk together all of the ingredients in a medium bowl.
  2. Trim the top sirloin and cut into twenty-four 1-1/2- x 1-1/2 cubes. Place the beef in a resealable plastic bag or shallow bowl and pour in half of the marinade. Marinate for at least a couple hours or as long as overnight in the refrigerator. Remove meat from the refrigerator 30 to 40 minutes before grilling.
  3. Prepare the vegetables: Cut mushroom stems flush with the caps. Cut down the sides of the bell peppers and trim away any remaining pith; cut into twelve 1-1/2- x 1-1/2-inch pieces of each color pepper. Cut the onions into the same size as the other vegetables.
  4. Set up your grill for direct high heat grilling. Brush and oil the grate before cooking.
  5. Thread the skewers alternately with beef cubes; starting and ending with the mushroom caps. Brush kebabs with marinade left over from marinating the beef and season to taste with salt and pepper. Place kebabs on hot grill and cook for 8 to 10 minutes total flipping every few minutes for medium rare. Brush kebabs with reserved marinade after every flip.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/top-sirloin-beef-kebabs/