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Sizzling Sirloin Kabobs

In my opinion, the sirloin steak is probably one of the most over looked cuts of beef available.  Generally, when people think of eating steak, they pick the Ribeye or the KC Strip.  But don’t be fooled!  The sirloin steak offers a lean, juicy and great eating experience as well, especially when used to make great dishes like Kabobs.

Kabobs are one of my favorite dishes to make. The prep time of cutting the meat, veggies, and fruit may seem like a lot of work, but it’s worth it for this fresh, light and colorful dish.  It’s also fun to involve the kids (when old enough) and have them build their own versions with whatever they want. Here’s a recipe of how we like to make them, but feel free to switch it up with different veggies and other marinates, such as Italian dressing or balsamic vinegar.



1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick

2 green, red and/or yellow bell peppers, cut into 1 inch pieces

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 tablespoon prepared Italian dressing

2 large cloves garlic, minced

1 pineapple, cut into 1 inch pieces

1 carton whole mushrooms, white or portabella

Salt and pepper

Other vegetables such as onion, tomatoes, and zucchini can also be used.  Pick your favorites and have fun!


  1. Soak eight 8-inch bamboo skewers in water 10 minutes; drain.
  2. Cut beef steak into 1-1/4-inch pieces. Toss beef with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef, peppers, mushrooms, and pineapple onto skewers.
  3. Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired.
  4. Serve over orzo or rice if desired.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.



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