Monday, July 11, 2011

Thursday: Lemon-Lime Soda Marinated Sirloin Kabobs

Pin It Now! I had steak in the freezer, its summer, the grill is just calling me.  Googled for some sirloin recipes and found this one.  I know, steak on a stick twice in one week.  Hey, if it ain't broke...and all that.  
*Note:  this is an overnight plan ahead
The next best part is the grilled veggies...and pineapple.  There is something lovely about grilled pineapple...sweet and smokey at the same time.  
Another little much as I LOVE the look of the meat and veggies threaded together, I like to put them on separate skewers.  This way, I don't have to worry about veggies cooking faster than meat (or vice versa)  If you are planning this for a party and want to wow with the look, you could always re-skewer after the food is cooked.  We just tend to pile everything on a platter and eat it family style.  :)  

 Ingredients  (recipe adapted from AllRecipes)

  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons light brown sugar
  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic pepper seasoning
  • 4 fluid ounces lemon-lime flavored carbonated beverage
  • 1/2 teaspoon liquid smoke
  • 2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
  • 1 red bell pepper, cut into 2 inch pieces
  • 1 yellow bell pepper, cut into 2 inch pieces
  • skewers
  • 1/2 pound fresh mushrooms, stems removed
  • 1 pint cherry tomatoes
  • olive oil, garlic powder, and season salt for veggies (as needed)
  • 1 fresh pineapple - peeled, cored and cubed


  1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
  2. Bring a saucepan of water to a boil. Add peppers, and cook for 1 minute, just to blanch. Drain, and set aside. 
  3. Place all veggies on a plate.  Lightly brush with olive oil and then season with seasoning salt and garlic salt.
  4. Preheat grill for high heat. Thread steak onto metal skewers and the veggies and fruit together on others.  Discard marinade and the bag.
  5. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

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