- 2 pounds sirloin tips or filet (sirloin tips are hard to find, but they are super tender), cut into cubes
- 1 onion, quartered
- ¼ cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked pepper
- ½ teaspoon allspice
- In a large bowl or resealable bag, mix together the olive oil, salt, pepper and allspice.
- Cut beef into approximately 2×2 inch cubes and place in bowl.
- Cut the onion into quarters and then separate the layers and add to bowl.
- Cover and refrigerate 1-2 hours.
- Put the meat onto skewers with a slice of onion in between each piece, careful not to stuff too tightly.
In a large bowl whisk together the olive oil, salt, pepper and allspice. Cut beef into approximately 2×2 inch cubes and place in bowl. Cut the onion into quarters and then separate the layers and add to bowl. Cover and refrigerate 1-2 hours. Put the meat onto skewers with a slice of onion in between each piece, careful not to stuff everything together too tightly. In my experience, top sirloin is best cooked to medium. It seems to be a bit tough if served medium-rare.Beef Kabobs (Shish Kabobs)
Ingredients
Instructions
No Comments