Summer Cooking doesn’t get much easier than this.
When I saw Sirloin at our supermarket for $2.99 a lb., I couldn’t let it pass by. When we were on a limited budget, I gravitated towards this cut of beef for its down-to-earth price and great beef flavor. Many, many London Broils and a couple of pay raises later, I switched over to New York Strip Steak leaving London Broil behind. Still, thrift runs through my veins, and $2.99 a lb. is pretty irresistible. That and the fact that our ‘new’ kitchen features a Viking range with a grill built right in. I’d been wanting to try it out. And what better way to do so than a great Kebab – a skewer loaded with crisp Green Pepper, Sweet White Onion, and Marinated Mushrooms. The secret to success here is a great overnight marinade for the beef. With a little advance planning, cooking for next weekend will be a breeze.
Tips for the Best Beef Kabobs
First, cut the sirloin into equal-sized cubes of about 1 ¼ inch. Cut your vegetables that same size. I “doubled up” the onions so there were two layers. For the mushrooms, choose caps that are that size too. I marinated mine overnight in shallots, olive oil, and parsley for a flavor boost. But you can de-stem them and use them raw. Space your vegetables and meat on the skewer so that heat can circulate around them and cook them evenly. Don’t rush the marinade– especially with Sirloin which needs the tenderization. Never marinate for under an hour but overnight is preferable. Use skewers that are easy to handle. Wood skewers work but steel is infinitely easier to maneuver. If you do use wood, soak the skewers in water for at least an hour. DO NOT overcook the meat. Check the temperature with an instant-read thermometer 125 for rare.
The Origins of the Shish Kebab
We have the Turks to thank for this dish. The word ‘shish’ means skewer in English. “Kebab” refers to the meat, vegetables, and other ingredients served on a stick. While “Shish Kebab” has its roots in Turkey, skewered meat is a dish that’s common all over the Middle East. There are endless variations. Beef, Lamb, Chicken, Seafood, and Goat are all served on sticks. They do place vegetables on the skewer but more commonly, a shish kebab is just meat. However, some of those meats are chewy if not downright tough. Enter the marinade. The combination of flavor, salt, acid, and fat tenderize the meat. Today’s recipe uses Balsamic vinegar and Worcestershire Sauce for flavor, salt, and acid. Honey and Mustard also boost flavor and Olive oil help the meat absorb them all and keeps the kebab from sticking to the grill. Here is the recipe:
Sirloin Steak Kebabs with Green Peppers, Sweet Onion and Mushrooms
A great Beef Kebab – a skewer loaded with crisp Green Pepper, Sweet White Onion and Marinated Mushrooms and Sirloin Steak
- FOR THE SIRLOIN MARINADE:
- 1/2 c. balsamic vinegar
- 1/2 c. Worcestershire sauce
- 1/2 c. olive oil
- 3 garlic cloves, grated
- 1/2 tsp. ground black pepper
- 1/4 tsp. red pepper flakes (optional)
- 2 tbsp. chopped parsley
- 2 tbsp. honey, divided
- 2 tbsp. Dijon mustard, divided
- FOR THE MUSHROOM MARINADE (OPTIONAL)
- ½ c. Olive Oil
- 1 Shallot, finely diced
- 2 tbsp. Parsley, finely chopped
- FOR THE KEBABS
- 2 lb. Beef sirloin
- 8 oz. cremini or baby portobello mushrooms, large stems removed
- 1 Sweet onion, cut into 1-1/4 inch, 2 layer pieces
- 1 green bell pepper, cut into 1-1/4-inch pieces
- Chopped fresh parsley, for garnish
- Step 1 Make the beef marinade: Whisk together the vinegar, Worcestershire, olive oil, garlic, black pepper, red pepper flakes, and 1 tablespoon each of the honey and mustard in a medium bowl. Transfer 1/4 cup of the marinade to a small bowl
- Step 2 Whisk in the remaining 1 tablespoon each honey and mustard to make a glaze. Set the glaze aside.
- Step 3 Make the mushroom marinade: Combine Olive Oil, Chopped Shallot, and Parsley in a small bowl.
- Step 4 For the kebabs: Add the marinade and the meat to a resealable plastic bag. Seal the bag and massage it gently to coat all of the meat. Refrigerate for at least 1 hour or up to 24 hours. Remove the meat from the refrigerator 30 minutes before grilling.
- Step 5 For the Mushrooms: Stem the mushrooms, place them in a bowl and pour marinade over them. Cover and refrigerate them until ready to grill.
- Step 6 If using wooden skewers, soak in water for at least 30 minutes. Preheat the grill to medium-high heat (400 to 450°). Thread the meat, mushrooms, onion, and peppers on the skewers, alternating as you like.
- Step 7 Grill the kebabs uncovered until grill marks form, about 4 minutes. Turn the kebabs, and brush the grilled side with half of the glaze. Continue grilling until grill marks form on the bottom side, 3 to 4 minutes more. Turn the kebabs, and brush with the remaining glaze
- Step 8 Grill to the desired degree of doneness (about 135° for medium), about 1 minute more.
- Step 9 Let kebabs rest for 5 minutes. Sprinkle with parsley just before serving.