Pro! Ein: Grilled Sirloin Steak Kebab Recipe

Prepare marinade

In a medium bowl whisk together olive oil, soy sauce, red wine vinegar, Worcestershire sauce, minced garlic, lemon juice, chopped rosemary, chopped thyme, smoked paprika, black pepper and kosher salt until combined.

Slice steak

Pat the sirloin dry with paper towels and trim any excess fat. Slice the steak across the grain into 1 to 1.25-inch cubes for skewering. Aim for even pieces so they cook uniformly.

Marinate

Place the steak cubes in a shallow dish or resealable bag. Pour the marinade over the steak and toss to coat all pieces. Press out excess air and refrigerate for 30 minutes to 2 hours. (Minimum 30 minutes to allow flavor; up to 2 hours to avoid overly softening.)

Prepare vegetables and skewers

If using wooden skewers, soak them in cold water for 30 minutes to prevent burning. While skewers soak, core and cut the red bell pepper into 1.5-inch squares, peel and cut the onion into 1.5-inch wedges separating layers, and slice the zucchini into 1/2-inch half-moons. Leave cherry tomatoes whole.

Assemble kebabs

Thread steak cubes and vegetables onto skewers, leaving about 1/2 inch at each end. Alternate pieces (steak, pepper, onion, zucchini, tomato) to balance colors and cooking. Aim for 4–5 pieces of steak per skewer depending on size, with vegetables interspersed so everything cooks evenly.

Oil the skewers

Lightly brush the assembled skewers with neutral oil to prevent sticking and help develop a crust on the grill.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat until hot and lightly smoking.

Grill kebabs

Place skewers on the hot grill. Cook for 2.5–3.5 minutes per side, rotating every 2–3 minutes to get even char and to reach desired doneness. For medium-rare aim for an internal temp of 130–135°F (55°C), medium 140–145°F (60–63°C). Total cooking time will be about 9–12 minutes depending on grill and steak cube size.

Rest and finish

Transfer skewers to a platter and let rest for 3–5 minutes. If using, brush the steaks with the softened butter and sprinkle coarse sea salt and freshly ground black pepper to taste.

Garnish and serve

Sprinkle chopped parsley over the kebabs and serve with lemon wedges on the side for squeezing before eating.