Best Grilled Sirloin Kabobs With Peach Salsa Recipes

GRILLED BEEF SIRLOIN KABOBS

Steps:

• One to four hours before cooking, cut the sirloin into 1.5-inch chunks, and put in a zip-top bag. Whisk the marinade ingredients together in a small bowl. Pour the marinade over the sirloin chunks, squeeze out the excess air, zip the bag closed, and shake and toss to coat the beef with the marinade. Refrigerate for one hour, and up to four hours, turning the bag and tossing after every half an hour. (Or marinate in a bowl just large enough to hold the pieces of beef, tossing with a spoon every now and again.)
• Just before grilling, prepare the vegetables. Stem and core the peppers, and then cut the peppers into 1 inch squares. Trim the red onion, remove the skin, then cut it in half. Remove the central "core" of the onion, leaving three or four layers of onion. Cut the remaining layers into eight pieces (cut each half in half lengthwise, then in half again, then cut crosswise.) This will give you a pile of 0.75-inch to 1-inch pieces of onion.
• Remove the beef from the marinade. Skewer the kabob in the following pattern: one piece of beef, two pieces of pepper (I alternate colors), and one piece onion. Repeat until you are at the end of a skewer, then add a final piece of beef to hold everything together. Keep skewering until all the beef is kabobbed. (If that's a word.) If you have extra vegetables when you're done - and I usually do - I make an all-veggie kabob or two, alternating onion and peppers.
• Set the grill up for cooking with direct medium heat, about 350°F to 400°F internal temperature with the lid closed. For my Weber Summit, this means preheating the grill for ten to fifteen minutes on high, then brushing off the grill grate and turning the burners down to medium. (In my charcoal kettle, I light a chimney full of coals, wait for them to be covered with gray ash, then spread them out in a single, tightly packed layer on the charcoal grate.)
• Put the kabobs on the grill over the direct medium heat. If cooking on a gas grill, cook with the lid closed as much as possible. Grill for 6 to 8 minutes total, turning the kabobs a quarter turn every 2 minutes. In other words: Grill 2 minutes, quarter turn, grill 2 more minutes, another quarter turn, grill 2 more minutes. Check for doneness by peeking at the middle of a kebab skewer - if the meat in the middle isn't done to your liking, turn another quarter turn (this should be the last un-browned side on the kebab) and grill for 2 to 4 more minutes. (On my grill, I had medium doneness after 3 turns - about 6 minutes - over medium heat.)
• Let the kabobs rest for 10 minutes, then serve.

GRILLED TERIYAKI SIRLOIN STEAK KABOBS

Steps:

• Whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. Place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove sirloin cubes from marinade, discarding marinade.
• Thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper onto skewers.
• Cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.

GRILLED BEEF KABOBS

Steps:

• In a small bowl, whisk the first five ingredients. Place half of marinade in a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in bag. Wrap bacon around beef cubes. On four metal or soaked wooden skewers, alternately thread beef and vegetables., Grill, covered, over medium heat 10-15 minutes or until beef reaches desired doneness and vegetables are tender, turning occasionally and basting frequently with reserved marinade.

SENSATIONAL SIRLOIN KABOBS

Steps:

• In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
• Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
• Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
• Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

GRILLED PEACH SALSA

Steps:

• Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Toss peaches with oil and grill, turning occasionally, until charred and softened, about 6 minutes. Transfer to a cutting board. Let cool, then cut into 1/2-inch dice. Combine peaches, garlic, chiles, tomatoes, lime juice, and 1 1/2 teaspoons salt. Let stand 15 minutes, then stir in basil.