Kebabs are an easy way for home cooks to get meat and a variety of vegetables on the table at the same time. Plus, skewered food is just fun to eat, especially in the warmer months, when dining tends to be a little more casual. For this recipe, I used top sirloin, a cut that's leaner than ribeye but still full of beefy flavor.
A quick bath in an acidic and garlicky marinade guarantees it will be tender. A few tips: Be careful not to thread the skewers too tightly; the heat won't be able to properly circulate if the meat and veggies are crowded together. Also keep in mind that meats and vegetables cook at different rates — you'll want to choose ones with similar densities.
Produce that is extremely delicate (such as cherry tomatoes) or markedly smaller should be cooked on a separate skewer and taken off the heat earlier. I used bell pepper, Vidalia onion and zucchini for my kebabs but you also could thread the skewers with mushrooms, eggplant or red onion — whatever floats your boat. For a less spicy sauce, reduce or omit the jalapeno pepper.
Servings: 4 For marinade For kebabs For cilantro sauce For rice Directions Prepare marinade by mixing olive oil, soy sauce, orange juice, honey, mustard, garlic, pepper flakes, oregano, and a pinch of salt and pepper in a bowl or resealable zip-close bag. Add steak chunks, and stir/massage to combine and make sure all the meat is covered with marinade. Place in refrigerator for at least 1 hour or up to 4 hours.
When ready to cook, pre.