Description
These Grilled Beef Kabobs are a flavorful and colorful dish featuring marinated sirloin steak tips and fresh vegetables. The beef is marinated in a savory blend of beef broth, vegetable oil, tomato paste, garlic, fresh rosemary, lemon zest, and herbs, enhancing its taste and tenderness. Grilled to perfection over a gas grill, the kabobs make a perfect meal for outdoor gatherings, offering juicy beef combined with charred, tender vegetables on skewers.
Ingredients
Marinade
- 1 onion, chopped
- 1/3 cup beef broth
- 1/3 cup vegetable oil
- 3 tablespoons tomato paste
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons grated lemon zest
- 2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon pepper
- 1/4 teaspoon dried thyme
Main Ingredients
- 2 pounds sirloin steak tips, cut into 2-inch chunks
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 red onion, cut into chunks
Instructions
- Prepare the Marinade: In a blender, combine onion, beef broth, vegetable oil, tomato paste, garlic, rosemary, lemon zest, kosher salt, sugar, pepper, and dried thyme. Process until the mixture is smooth. Reserve 3/4 cup of this marinade in a large bowl and set aside for later use.
- Marinate the Beef: Place the remaining marinade into a large zip-top bag, add the sirloin steak tips, and toss to coat the beef evenly. Seal the bag and refrigerate for at least 1 to 2 hours to allow flavors to penetrate the meat.
- Marinate the Vegetables: Transfer the sliced zucchini, yellow squash, red bell pepper, and red onion into the bowl holding the reserved marinade. Toss the vegetables gently to coat them well. Cover the bowl and let the vegetables sit at room temperature for at least 30 minutes to develop flavor.
- Prepare Skewers: Remove the beef from the marinade bag and pat dry with paper towels to reduce excess moisture for better grilling. Thread the beef pieces onto metal skewers or wooden skewers that have been soaked in water for at least an hour to prevent burning. Thread the marinated vegetables separately onto other skewers.
- Preheat the Grill: Heat a gas grill by turning all burners to HIGH for approximately 15 minutes to get the grates hot. After heating, leave the primary burner on HIGH and reduce any additional burners to medium-low to create different heat zones for cooking.
- Grill the Kabobs: Clean and oil the grill grates to prevent sticking. Place the beef kabobs over the high-heat side of the grill and the vegetable kabobs on the medium-low heat side. Cover the grill.
- Cook the Beef Kabobs: Grill the beef skewers for 12 to 16 minutes, turning every 3 to 4 minutes to ensure even cooking and searing on all sides. Check for desired doneness.
- Cook the Vegetable Kabobs: Turn the vegetable skewers every 3 to 4 minutes as well, but allow them to cook approximately 5 minutes longer than the beef for tender and slightly charred vegetables. Once done, remove all skewers from the grill and serve.
Notes
- Soaking wooden skewers in water for at least an hour prevents them from burning during grilling.
- Patting the beef dry before grilling helps achieve a better sear and reduces flare-ups.
- Using different heat zones on the grill ensures that beef cooks quickly over high heat while vegetables cook slower and don’t burn.
- Feel free to customize vegetables based on seasonality or preference; mushrooms, cherry tomatoes, or bell peppers of other colors work well.
- Letting vegetables marinate at room temperature allows them to take on flavor without becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
