Sirloin Kabobs

Sirloin Kabobs turn petite sirloin into a flavorful Southwestern meal for the grill. The beef marinates overnight with garlic, cilantro, olive oil, red wine vinegar, Santa Fe Seasons Chile Blend and Santa Fe Seasons Six Seasonings.

The marinated sirloin is threaded onto skewers with onions, bell peppers, pineapple, cherry tomatoes and mushrooms. Approximately seven minutes on the grill produces a colorful steak-and-vegetable meal serving four.

Sirloin Kabobs Recipe Details

Estimated prep time: 20 minutes
Marinating time: Overnight
Cook time: Approximately 7 minutes
Total time: Overnight plus approximately 27 minutes
Yield: 4 servings
Course: Main course
Cooking method: Grilling
Cuisine: Southwestern

Ingredients

1 pound petite sirloin
1 large clove garlic, minced
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons cilantro, chopped
1 teaspoon Santa Fe Seasons Chile Blend
1/2 teaspoon Santa Fe Seasons Six Seasonings
Salt and black pepper to taste
Onion pieces, as needed
Bell pepper pieces, as needed
Pineapple chunks, as needed
Cherry tomatoes, as needed
Mushrooms, as needed

Instructions

Cut the petite sirloin into 1-inch cubes and place the pieces in a deep bowl.
Combine the minced garlic, olive oil, red wine vinegar, cilantro, Chile Blend, Six Seasonings, salt and black pepper.
If you plan to baste the kabobs, reserve a small portion of the marinade before it touches the raw beef.
Pour the remaining marinade over the sirloin. Stir until every piece is evenly coated.
Cover the bowl and refrigerate the sirloin overnight.
If using wooden skewers, soak them in water for at least 30 minutes before assembling the kabobs. Metal skewers can be used without soaking.
Preheat the grill to medium-high heat, approximately 400°F.
Thread the marinated sirloin onto the skewers, alternating it with onion, bell pepper, pineapple, cherry tomatoes and mushrooms as desired.
Grill the kabobs for approximately seven minutes total, turning them once or twice. Baste only with marinade that was reserved before contact with the raw beef.
Check the thickest sirloin pieces with a food thermometer. Cook to an internal temperature of at least 145°F and allow the meat to rest for three minutes.
Serve the Sirloin Kabobs hot.

Tips for Making Sirloin Steak Kabobs

Cut the sirloin and larger vegetables into similarly sized pieces so they cook evenly. Leave a small amount of space between the ingredients rather than packing them tightly together.

The published seven-minute grilling time should be treated as a guide. Grill temperature, skewer thickness and ingredient size can affect the final cooking time, so use a food thermometer to check the beef.

Reserve any marinade intended for basting before adding the raw sirloin. Do not brush used marinade directly onto cooked kabobs unless it has first been brought to a boil.

What Do the Santa Fe Seasonings Add?

Santa Fe Seasons Chile Blend is a salt-free blend made with New Mexico red chile. It adds earthy chile flavor and mild smoky warmth to the marinade.

Santa Fe Seasons Six Seasonings is another salt-free blend featuring savory herbs and warm Southwestern spice. Together, the two blends season the sirloin without requiring several separate dried spices.

What to Serve With Sirloin Kabobs

Serve these grilled steak kabobs with Heavenly Oven Roasted Veggies for a colorful vegetable side dish.

For an easy potato option, pair them with Six Seasonings Potatoes.

Browse the complete Taste New Mexico recipe collection for more Southwestern meals, appetizers, side dishes and desserts.

Storing and Reheating Leftovers

Remove leftover meat and vegetables from the skewers and refrigerate them promptly in an airtight container. Use refrigerated leftovers within three to four days.

Reheat the sirloin and vegetables gently in a skillet, oven or microwave until thoroughly heated. Avoid excessive reheating, which can make the sirloin dry.

Shop – Santa Fe Seasons Chile Blend Shop – Santa Fe Seasons Six Seasonings

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