Meal on Kabobs (Marinated Sirloin Kabobs)

Sirloin steak cubes marinated in tomato juice, vinegar and mustard, then grilled on skewers with mushrooms, green pepper, cherry tomatoes and fresh pineapple. Serves 6.

Naturally gluten-freeVegetarian with swapsDairy-freeLow-carb

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 20 min
  • Cook 15 min
  • Marinate 2 hr
  • Total 2 hr 35 min
  • Yield 6 servings (6 skewers)
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Grilled skewers of meat, shrimp, peppers, onion and tomatoes

Everything for dinner goes on the skewer: beef, vegetables and fruit. Cubes of sirloin marinate for two hours in a tangy mix of tomato juice, vinegar, prepared mustard and a little sugar, which seasons and tenderizes the meat.

Threaded with mushrooms, green pepper, cherry tomatoes and pineapple, the kabobs grill in about 15 minutes. They are colorful, easy to serve and a good way to stretch a pound and a half of steak to feed six.

Instructions

  1. Make the marinade. In a bowl, mix the tomato juice, vinegar, mustard, salt, pepper and sugar.
  2. Marinate the beef. Place the beef in a shallow glass dish and pour the marinade over it. Cover and refrigerate for 2 hours.
  3. Prepare the marinade for basting. Remove the beef from the marinade. Pour the marinade into a small saucepan, bring it to a full boil and boil for 1 minute. You will use it for basting.
  4. Light the grill. Prepare a grill with hot coals, or heat a gas grill to medium-high. If you are using wooden skewers, soak them in water for 30 minutes.
  5. Thread the skewers. On 6 skewers, alternate the beef, mushrooms, green pepper, cherry tomatoes and pineapple.
  6. Grill. Place the kabobs on the grill about 4 inches from the coals. Cook for 12 to 15 minutes, turning and basting frequently, until the beef is done to your liking.
  7. Serve. Serve hot, one skewer per person, with rice or crusty bread.

Nutrition per serving (estimated)

240Calories
16 gCarbohydrates
2 gFiber
14 gNet carbs
27 gProtein
8 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carbGluten-freeDairy-freeGrill and BBQVegetarian with swaps

Tips

  • Cut the beef and vegetables to similar sizes so everything cooks evenly.
  • Cherry tomatoes cook fastest. Put them at the ends of the skewers or on their own skewer.
  • Top sirloin is the best value cut for kabobs. Avoid stew meat, which stays tough on the grill.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Storage and leftovers

Make ahead

Refrigerate cooked meat and vegetables, off the skewers, up to 4 days. Reheat in a skillet or serve over rice.

Questions about this recipe

How long should beef kabobs marinate?
Two hours in the refrigerator is enough for this marinade. You can go up to 8 hours.
How long do you grill beef kabobs?
About 12 to 15 minutes over hot coals, turning often, for 1 1/2-inch cubes cooked to medium.
Can I bake kabobs in the oven?
Yes. Broil them on a rack about 4 inches from the heat for 10 to 12 minutes, turning a few times.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

More beef and steak recipes

Cooking a different size or thickness? See kabob grilling times.

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