Beef Sirloin Kebabs

I love these kebabs. I've made them several times so of course the first time I make them after starting this blog, I mess them up. The recipe calls for sweet (red ) bell peppers - so of course the 2 that I had in the drawer were bad and I couldn't use them. I didn't have time to run to the store to pick up more so I improvised with the green bell peppers I had (which were going to be cut into chunks to put on my skewers). Because the green are much more bitter, my dad suggested using tomatoes in it as well. This worked as a viable alternative if necessary, but I prefer the original.


Then of course, to make things worse, I overcooked my kebabs. Didn't get to the point of inedible, thankfully, but they were a bit charred and chewy. Sigh. We even have really good meat that we buy for these kebabs...getting good meat is very important when doing kebabs.

This recipe is out of Weber's Time to Grill. I highly recommend getting this book if you like to grill. All the recipes I've tried in it so far have been delicious. (Like the chicken that I put on my Cauliflower Pizza.)


Beef Sirloin Kebabs

• 2 medium sweet bell peppers (red, yellow, or orange)
• 6 garlic cloves, minced
• 2 Tbsp red wine vinegar
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 2 lbs top sirloin, cut into 1" cubes
• 1 large bell pepper (I use green), chopped into 1" squares
• 1 red onion, chopped into 1" squares

Turn your grill on high heat and place your sweet bell peppers on their sides, cooking until they are blackened all over (the more black the better for peeling the skins off later) - about 10-15 minutes. Remove from the grill and place in a bowl and cover with saran wrap for at least 15 minutes to steam. (Since it is a while before you use the grill again, I turn my grill off.)

While the peppers are steaming, place your seasonings and olive oil into a food processor. When the peppers are done, peel and de-seed them and place them into the processor and pulse until the peppers are chopped and it becomes like a thick paste.

Pour about 1/3-1/2 the mixture onto your sirloin cubes and make sure they are coated well. Then place your ingredients onto your skewers alternating with the sirloin, bell pepper, and onion squares. (The recipe says to let your kebabs sit for 15-30 minutes, but I never do that.)

Turn your grill on high and place your skewers onto it. (If you left your grill on, I would lower the heat immediately to a medium heat.) I usually cook them on one side for about 7-8 minutes, then turn them over and lower the heat to a medium to medium-low heat for another 7-8 minutes or so. (Just watch your kebabs carefully and take them off when they are cooked to your liking.)

Serve immediately, topping with your extra sauce, if desired.

[Next time I make this, I'll take better pictures, promise. And hopefully they won't be overcooked either.]