September 05, 2012

Beef Sirloin and Bell Pepper Kebabs

I don't make kebabs often.  That just may change now!  When I made these, I made them knowing full well that Grumpy did not "like" kebabs. I'm not totally sure of his reason for not liking them, but something tells me it has something to do with the peppers on kebabs.  He's not a big pepper fan.  However, Grumpy ate these kebabs without complaint (his dad and step-mom were here - I think he behaved pretty well for their benefit.  ha!).  I served them with a Roasted Mushroom Quinoa and salad and bread with dipping oil.  It was a delicious dinner if I say so myself.  After we settled down for the evening, the one thing that Grumpy said that told me that the kebabs were not "bust" -- "Buzzy, were there any of those kebabs left over?"  Of course I commented that there were a couple and asked him if he like them.  According to him, they were very flavorful.  I guess that is because I made the recipe from Allrecipes.com called Best Steak Marinade in Existence!  I'll definitely not be afraid to make kebabs again since Grumpy enjoyed these and I'll definitely make them with this marinade again.  I made a few changes from the original, but mainly by subbing fresh for dried herbs and spices.

If you are looking for a great marinade recipe, definitely try this one out!

print recipe

Beef Sirloin and Bell Pepper Kabobs
Ingredients
  • 1-1/2 pounds boneless top sirloin steak, trimmed of visible fat and cut into 2" chunks
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 4 large garlic cloves, minced
  • 1 tablespoons finely chopped fresh basil 
  • 1/8 cup worstershire sauce
  • 1 tablespoon finely chopped parsley 
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon sirachi sauce
  • 1   large red onion, chunked
  • 1 red bell pepper, chunked
  • 1 yellow bell pepper, chunked
  • 1 orange bell pepper, chunked
  • 8 wooden skewers, soaked in water at least 30 minutes
Instructions
Blend marinade ingredients together and toss in beef chunks.  Refrigerate and marinade at least 6 hours.  The longer the better!Alternate pieces of beef, peppers, and onion on skewers.  Place skewers on hot grill and continue to marinade with sauce as skewers are grilling.  Grill until meat is at desired doneness - 9-11 minutes for medium to medium rare and 11-13 minutes for medium to medium well.  Transfer to a large plate and let rest for 5 minutes prior to serving.Note:  Prep time includes only the cutting and mixing of ingredients.  This does not include your marinade time.  Please keep this in consideration when planning your meal.
Details
Prep time: Cook time: Total time: Yield: 4 servings (2 kebabs each)

3 comments:

Lana @ Never Enough Thyme said...

We make kebabs pretty often. All kinds - beef with peppers like yours, but also shrimp and scallops, and chicken with mushrooms. The marinade you used sounds awesome! I'm definitely going to try it next time I do beef.

teresa said...

these are gorgeous! i'm intrigued with your roasted mushroom quinoa, that sounds good too!

bellini said...

It seems that this was a hit Shelby!

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