In a medium sized bowl, combine all the marinade ingredients and whisk together. Add the beef sirloin tip steak cubes and stir it up ensuring the marinade coats all the beef. Cover it with plastic wrap and place it in the fridge for at least one hour. It can be in the fridge longer if needed 4 - 5 hours.
Select the vegetables you want for your kebabs. Cut the vegetables into 1/2 inch pieces (except for potatoes and whole mushrooms). Use mini round whole Yukon gold potatoes. Place the potatoes on a dinner plate and microwave them for about 4-5 minutes. When a sharp knife easily goes through the potato, they are done.
Brush the vegetables with a little extra virgin olive oil. Season with a scant pinch of sea salt and freshly ground pepper. Set them aside.
If you are using fruit such as pineapple chunks, they do not need additional seasoning.
Preheat the grill to medium-high temperature. If using wooden skewers, soak them in water for 5-10 minutes.
Alternate between steak, vegetable and fruit (if using) piercing through the middle of each item down each skewer. For example: potato, onion, steak, bell pepper, pineapple, onion, steak, potato, bell pepper, tomato, pineapple Etc. There is no right or wrong way. You choose.
Prepare the grill. Grill the skewers until the steak is cooked to your desired level. Turn the kebabs once. They only take a few minutes. If in doubt, an instant read thermometer should read between 125 - 130 F when inserted into the meat. Allow the cooked kebabs to rest on a platter for 5 minutes before digging in.
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