Tender chunks of beef sirloin, marinated in a garlicky grapefruit marinade, grilled to perfection. Try it tonight!
You’ll love how tender and juicy this marinated steak kebab is. With chunks of pepper, onions, and tomatoes, and a side of asparagus spears, you have yourself a fine meal! Low carb, too, if you’re interested in keeping the carbs down.
This recipe is from Fabio. No…not that one. This one! You’ll know him if you are a fan of the show Top Chef. He has a fun accent and definitely knows his way around the kitchen. I adapted his recipe quite a bit though.
Who doesn’t love to grill during the summer? Even if you don’t have a place to grill, pick up a grill pan and take it inside. You still get all the great flavors of the grill.
We have a grill but….right now it needs a new tank of propane. So today I grilled these skewers inside! I just have a small grill pan, but it doesn’t matter. I did the skewers in batches, and let the first batch rest, tented under foil, while the second batch cooked.
About this recipe
This recipe is from Fabio. No…not that one. This one! You’ll know him if you are a fan of the show Top Chef. He has a fun accent and definitely knows his way around the kitchen. I adapted his recipe quite a bit though.
What you’ll need
- Sirloin Steak: Actually this recipe works for pork or chicken, too. Boneless is best because it’s easier to cut into cubes.
- Olive Oil, White Wine, Grapefruit Juice, Garlic and Thyme: For an absolutely great marinade. I could drink this stuff.
- Red Onion, Cherry Tomatoes, and Bell Pepper: to add to the skewers.
How to make beef skewers
First off, combine the marinade ingredients and add half of the marinade to the beef. Put it all in a ziptop bag or a shallow dish and refrigerate for about three hours.
When it’s getting close to grilling time, soak your skewers if they’re wooden. You don’t want them to start on fire. Thirty minutes or so should do it.
Thread the skewers with the marinated sirloin cubes, and the vegetables. I like to alternate them for good visual contrast.
Grill the kebabs, brushing them with the reserved marinade. Don’t they smell good?
Make ahead tips
- Marinate the beef.
- Prepare the veggies and refrigerate.
- Soak the skewers.
More grilled kebabs
Get your grill fired up for these beautiful skewers! Try:
- Chicken Kofta Recipe on Kebabs
- Shish Tawook — Lebanese Marinated Chicken
- Grilled Pork Kabobs with Apples
- Grilled Shrimp Kabobs with Pineapple
- Easy Chicken Cordon Bleu Kabobs with Swiss Cheese Dip
- Chai French Toast Skewers
Steak Kabobs
Ingredients
For the Marinade:
- ¼ cup soy sauce (I use less sodium soy sauce)
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced (see note)
- 1 tablespoon brown sugar
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
For the Kabobs:
- 16 ounces boneless sirloin steak, cut into 1-inch cubes
- 1 medium red onion, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces (or any color bell pepper)
- 8 ounces white mushrooms, halved
- 8 to 10 wooden skewers, soaked in water, 10 to 12 inches long
Instructions
- In a bowl or measuring cup, whisk together soy sauce, olive oil, vinegar, Worcestershire sauce, Dijon, garlic, brown sugar, thyme, salt, and pepper.¼ cup soy sauce, ¼ cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 3 cloves garlic, minced, 1 tablespoon brown sugar, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Place steak cubes in a large ziplock bag or shallow dish. Pour half of the marinade over beef, mix well, and marinate it in the refrigerator for at least 3 hours (or overnight for best flavor). Refrigerate the remaining marinade in a separate container to use later for basting. (Remove the reserved marinade from the refrigerator about 30 minutes before making kabobs, in case the oil has solidified.)16 ounces boneless sirloin steak, cut into 1-inch cubes
- If using wooden kabobs, soak in water for at least 30 minutes ahead of time.8 to 10 wooden skewers, soaked in water, 10 to 12 inches long
- When ready to cook the kabobs, preheat the grill to medium-high heat (about 375 to 450ºF). Lightly oil the grates.
- Remove steak from the marinade (discard used marinade). Alternately thread steak, onion, bell pepper, and mushrooms onto skewers.1 medium red onion, cut into 1-inch pieces, 1 yellow bell pepper, cut into 1-inch pieces, 8 ounces white mushrooms, halved
- Place skewers on the grill and cook for 8 to 10 minutes, turning once, brushing frequently with reserved marinade. Remove kabobs when the steak reaches desired doneness (125°F for medium-rare, 135°F for medium).
Notes
- Garlic: If you want a very mild garlic flavor in your marinade, leave the garlic cloves whole. To add more flavor, slice or mince the garlic. The smaller the pieces, the more garlicky flavor your marinade will have.
- Basting tip: When basting the kabobs, start at the back of the grill, so that if there are any flare-ups, you won’t be reaching over them. Use a long brush if possible!
- Variations: You could use a different cut of steak or a different meat, such as boneless skinless chicken or pork tenderloin. Other vegetables can be used, such as tomatoes, sliced zucchini or summer squash, eggplant, etc. Feel free to try different marinades if you happen to have a favorite.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
We made these last weekend and they were wonderful! I skewers the beef with red onions, grape tomatoes, and bell peppers. It was a great recipe to help break in the grill for the summer.
So glad you liked them! Thanks for letting me know :)
To help you solve your problem with the wine, what about COPA? COPA is a brand of wine that has individual wine servings in a plastic wine shaped holder that is a perfect amount for cooking. If you have any left you can always freeze it into ice cubes and use it later on. http://copadivino.tumblr.com/
That’s a great idea! Thanks for sharing.
The photo’s made my mouth water.
Would have never thought to use grapefruit juice as a marrinade