Sirloin And Summer Vegetable Kabobs With Firecracker Sauce Recipes

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.

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.

SIZZLING BEEF KABOBS

Steps:

• In a large resealable plastic bag, combine the oil, soy sauce, vinegar and garlic powder; add beef. Seal bag and turn to coat; refrigerate for at least 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-high heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

SIRLOIN AND SUMMER-VEGETABLE KEBABS WITH CHIMICHURRI

Steps:

• Marinate beef sirloin tips in 2 tablespoons balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.
• Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Grill for 7 to 8 minutes per side. Whisk together parsley, fresh oregano, garlic cloves, extra-virgin olive oil, balsamic vinegar, fresh lemon juice, and coarse salt. Drizzle sauce over kebabs.

SIRLOIN-AND-SUMMER-VEGETABLE KABOBS WITH FIRECRACKER SAUCE

Steps:

• Prepare Firecracker Sauce: In medium bowl, whisk together lime juice, maple syrup, ketchup, olive oil, soy sauce, garlic, crushed red-pepper flakes, black pepper, lime rind, and salt. Makes about 1 cup. Set aside.
• Prepare Kabobs: On one skewer, randomly arrange 2 pieces of cubed steak and one piece each of onion, yellow squash, zucchini, and red pepper. Repeat to make 11 more kabobs. Place kabobs in large baking dish.
• Pour 3/4 cup of Firecracker Sauce over kabobs in baking dish. Reserve 1/4 cup for brushing the kabobs as they cook. Let kabobs stand for 15 minutes.
• Heat grill to medium heat. Grill kabobs about 4 inches above heat source for 5 minutes, turning frequently. Brush kabobs with reserved Firecracker Sauce. Cook 5 to 7 minutes longer or until desired doneness is reached.

STEAK AND SHRIMP KABOBS

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.