Fire up the grill for some great tasting sirloin steak kabobs with these easy to follow step by step instructions. A standard for any grill master that you will repeat over and over this summer.
Editor’s Note: Originally Published September 13, 2010. Updated with re-edited photos and text.
I wanted to do some kabobs, but my search for a recipe was at best frustrating. Most have ten plus ingredients listed and involved overnight timing. What is wrong with these people?
So after reading 15 plus recipes, many with overnight marinades or 12 ingredients. Just not for me. So I used my previous sirloin steak recipes as inspiration.
1) KISS with only a few ingredients. I used four.
2) Quick. I marinaded for 2 hours but I think anywhere from 30 minutes to 4 hours would be fine.
3) Great taste and tender. Yep, it was.
A solid 4 but on some days it might be lower 5. A great deck grilling classic.
Pro Tips: Recipe Notes for Easy Garlic Beef Kabobs
First, let’s talk what beef. While you could use a more expensive steak like a strip or even tenderloin, this is really a sirloin steak type of recipe so let’s concentrate on that.
What is Sirloin?
We are going to talk American for a few minutes. The sirloin is located behind the short loin which is where most of what we usually call “steak” comes. There is the “top sirloin” which costs the most of sirloin and is most tender. It will definitely be labeled as top to fetch the premium price.
The bottom sirloin is where the sirloin steaks come from (what I’m cooking here). Also, the tri-tip roast comes from the bottom sirloin. Under that will be the sirloin tip roast.
In other parts of the world, what we call the loin area is called the sirloin and what we call the sirloin is called the rump.
I didn’t use any salt and pepper. Why? I felt there was some sodium in the Worcestershire and soy sauces. The pepper I thought could be added later. It didn’t need it. It was bursting with flavor.
If using wooden skewers, pre-soak in water for 30 minutes. Metal skewers are fine.
Trim beef of any fat and cut into about 1-inch cubes.
Mix marinade 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 2 tablespoons water, and 1 teaspoon garlic powder.
Pour over meat and mix well. Cover and refrigerate until needed. 30 minutes to 4 hours.
Prepare any desired fruit and vegetables. Cut into chunks about 1 inch.
Preheat grill on high. Clean and oil.
Prepare kabobs by alternating ingredients. Brush lightly with oil concentrating on the fruit and veggies. Grill over direct high heat with grill lid closed until mild charring on fruits and vegetables. And the internal temperature of the beef is to your liking. About 8-10 minutes.
Easy Beef Kabobs
- 1 1/2 lbs top sirloin
- 2 peppers - green
- 1 red onion
- 1/2 fresh pineapple
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoon garlic powder
- If using wooden skewers, pre-soak in water for 30 minutes.
- Trim beef of any fat and cut into about 1-inch cubes.
- Mix marinade 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 2 tablespoons water, and 1 teaspoon garlic powder.
- Pour over meat and mix well. Cover and refrigerate until needed. 30 minutes to 4 hours.
- Prepare any desired fruit and vegetables. Cut into chunks about 1 inch.
- Preheat grill on high. Clean and oil.
- Prepare kabobs by alternating ingredients. Brush the kabobs lightly with oil concentration on the fruit and veggies.
- Grill over direct high heat with grill lid closed until mild charring on fruits and vegetables. And the internal temperature of the meat is to your liking. 145 for me. About 8-10 minutes.
- I suggest sirloin steak here but a better steak like top sirloin or strip steak would be great.
- I prefer wooden skewers here but not too big of deal. Metal will cook the interior more.
- I like using 145 for the final internal temperature of the beef.
- Brush with oil just before going on the grill.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published September 13, 2010