Sirloin Kabobs
In St. Louis, we love the Feast Magazine. Feast is an active part of food and drink in Missouri, Kansas and Southern Illinois that positively promotes the local culinary scene and encourages growth in the industry. Their local magazine posts the best recipes from all over town. In September 2020, Feast highlighted Kenrick's Meats and Catering -- we took their Kabob Recipe and adapted it into an anti-inflammatory recipe to share with you all.
Equipment
- Grill
Ingredients
- ½ cup olive oil
- ¼ cup Bragg Liquid Aminos coconut aminos or tamari soy sauce
- 3 Tbsp honey
- 2 Tbsp white vinegar
- ½ tsp ground ginger
- ½ tsp garlic powder
- 1 ½ lbs beef top sirloin steak cut into 1" cubes
- ½ lb whole fresh mushrooms
- 2 onions cut into wedges
- 1 red bell pepper cut into 1" pieces
- 1 green bell pepper cut into 1" pieces
- 1 yellow summer squash or zucchini cut into 1/2" slices
- 3 cups cauliflower rice
- 2 Tbsp olive oil
- Salt pepper and garlic powder to taste
Instructions
- In a large bowl, mix first six ingredients until well combined. Add beef to the bowl and turn to coat well. Cover and refrigerate 8 hours or overnight.
- Preheat grill to medium heat.
- On 12 metal or soaked wooden skewers, alternately thread beef and vegetables. Discard marinade.
- Grill kabobs covered, until beef reaches desired doneness, 10-12 minutes.
- Meanwhile, in a medium skillet, heat 2 Tbsp olive oil. Add cauliflower rice with salt, pepper and garlic powder to taste. Cook until heated through, 5-7 minutes.
- Evenly divide the cauliflower rice between plates and top with kabobs.
Notes
- Use smaller skewers and serve this recipe as a delicious hearty appetizer.
- Try this recipe filled with anti-inflammatory benefits with chicken, pork tenderloin or shrimp and any veggies that your family loves.
- Option: Grill your protein on the side and have the VEGGIE KABOBS as a side dish.