Sirloin Steak Kebab Recipe

Prep the garlic

Mince the garlic finely or press through a garlic press so it distributes evenly in the marinade.

Cut the steak

Trim any excess fat from the sirloin. Pat dry, then cut into 1 to 1 1/2-inch cubes so they cook evenly on skewers.

Make the marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1.25 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes. Whisk until blended.

Marinate the steak

Add the steak cubes to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before grilling to come closer to room temperature for even cooking.

Prep the vegetables

While the steak is marinating, core and seed the red bell pepper and cut into roughly 1 to 1 1/2-inch pieces to match the steak. Peel the yellow onion and cut into wedges about the same size. Rinse and dry the cherry tomatoes.

Soak wooden skewers (if using)

If using wooden skewers, submerge them in water for at least 20–30 minutes before assembling to prevent burning on the grill.

Assemble kebabs

Thread steak, bell pepper, onion, and cherry tomatoes onto skewers, leaving a little space between pieces for even heat circulation. Aim for 3–4 steak cubes and a balanced mix of vegetables per skewer depending on skewer length.

Prepare the grill

Prepare a charcoal grill for medium heat: bank coals to one side for indirect flare management, and let coals burn down until they are covered with light gray ash (about 15–20 minutes after lighting). Clean and oil the grill grate to prevent sticking.

Grill the kebabs

Place skewers over direct medium heat. Cook for about 3–4 minutes per side, turning every 3–4 minutes to develop an even char and to reach medium doneness (internal temperature ~135°F/57°C). Total cook time will be about 10–12 minutes depending on cube size and grill temperature. Move to cooler part of the grill briefly if flare-ups occur.

Rest and finish

Transfer kebabs to a platter and brush lightly with 1 tbs extra-virgin olive oil. Let rest for 5 minutes so juices redistribute. Sprinkle with coarse finishing salt if desired and garnish with chopped parsley. Serve with lemon wedges for squeezing over kebabs.