Don’t let the amount of ingredients intimidate you, you can always use bottled Italian dressing for the marinade and as many vegetables as you have on hand. Ready in under 30 minutes!
- 2 Pounds Top Sirloin cut into 1" cubes
- 1/4 Cup Fresh parsley chopped
- 1 Clove Garlic minced
- 4 Tablespoons Cilantro chopped, or use Italain parsley
- 1 Whole Chipotle chili in adobo sauce minced
- 2 Medium Limes juiced
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Extra virgin olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper separated
- 2 Tablespoons Balsamic vinegar
- 4 Ounces White buttom mushrooms or baby bellas, about 1/2 a pint
- 1/2 Pint Cherry Tomatoes
- 1/2 Medium Red bell pepper sliced into 1" chunks
- 1/2 Medium Yellow bell pepper sliced into 1" chunks
- 1/2 Medium Sweet onion or red or white onion
- 1 Medium Zucchini cut into 1" rounds
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon Black pepper
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Mince the garlic and chipotle chili pepper, chop the cilantro, juice the limes and add the mustard, salt and olive oil. Mix marinade ingredients well.
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Cut the meat into 1"-2" cubes and place the meat cubes and the meat marinade in a resealable plastic bag. Store in the refrigerator for 2 hours or up to 4 hours. No longer than 4 hours or the texture will be affected.
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If using wooden skewers soak them in water for at least 30 minutes to keep them from burning when on the grill.
Add some oil to a paper towel and rub the sticks. The oil will lubricate the sticks and make the meat slide off the skewer after it is cooked.
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Remove from the refrigerator about 30 minutes before you are ready to grill. Then thread onto skewers, alternating the meat with a slice of onion.
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Cut the vegetables into 1"-2" squares, making them as uniform as possible. Thread all vegetables (except parsley) onto skewers, alternating the vegetables, keep the colors in mind so that it is appealing. The cherry tomatoes should go on their own skewers as they will not take as much time to cook as the other vegetables.
I like to top the skewers with a mushroom since it's the least likely to slide off the skewers, so will hold the other vegis on the stick.
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Whisk oil and balsamic vinegar, then pour over skewered vegetables. Sprinkle with salt and pepper. No need to marinate for any amount of time, just put directly on the grill
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Grill vegetable skewers over medium-high heat for about 10 minutes, turning occasionally. Tomatoes will only take 4-6 minutes.
The meat will take a total of 6-10 minutes. Place meat skewers on a high heat grill for 3-4 minutes per side with the lid down. If meat is not cooked enough then lower heat and continue cooking. A total cooking time of 6-8 minutes will give you rare to medium rare meat, increase time if you would like the meat more done.
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Taste. Sprinkle with salt and pepper if needed.
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Top with chopped Italian parsley, mainly for looks than taste.
If you assembled the skewer by diner then just put skewers directly on the diners plate. If you segmented the ingredients onto separate skewers then remove the food from the skewers and assemble on a clean baking tray or decorative platters.
To Save Time, remove the meat from the frig to come to room temperature 30 minutes before grilling. Thread the vegi skewers first, get them going on the grill and then thread the meat skewers while the vegi's cook. 10 minutes saved.
To Make Vegan or Plant Based, use portobello or baby bella mushrooms in place of the meat and button mushrooms. Marinate in the meat marinade for 15-30 minutes. See post for other ideas.