It’s been in the high 80’s here in the Bay Area for almost week, and in preparation for Memorial Day Weekend, we decided to splurge on a gas grill. Generally, before making big purchases like this one, we try to do some research on the best products out there. And in case you’re interested, we found our grill via wirecutter.com and you can find the grill we purchased here.
Initially, I was reluctant to cook on our new grill, because it’s been 8 or 9 years since I’ve grilled anything, and I’ve been afraid of overcooking our meals. But what actually helped was referencing the instruction manual for cooking times of different food (DUH). Once I figured out the timing for cooking these kebabs, I was so excited to grill more dishes, so for 3 days straight, I grilled several different dishes like, burgers, tri-tip, and chicken drumsticks. I went all out! And it was super easy, you guys.
Which brings me to this super basic top sirloin beef kabob recipe. Since summer is just around the corner, I’m hooking you up with all of our favorite sweet and savory grill recipes! I’m so excited!
For this recipe, I used whatever vegetable I had in the fridge that cook quickly, which was zucchini and some leftover boiled petite medley potatoes both from Trader Joe’s. If you plan on using potatoes, I recommend boiling them first until you’re able to easily pierce a knife or fork into the potato.
I hope you enjoy how simple and easy it is to prepare this recipe!
If you end up making this recipe, please tag me on Instagram or Pintrest @fullasamother or use the hashtag #fullasamother.
Happy grilling!
Top Sirloin Beef Kabobs (Paleo, Gluten Free)
Equipment
- Grill or oven broiler
- Bamboo skewers (soaked in water for 30 mins) or metal skewers
Ingredients
- 2 (6 oz) Top Sirloin Beef Steaks
- 1 large zucchini, chopped into 1/2" slices
- ~10 baby potatoes, boiled, and cut in half (I used Trader Joe's Petite Medley)
- sea salt & pepper
- garlic powder
- dried parsley (optional)
- ½ cup Avocado oil
- 1 tbsp lemon zest
Instructions
- Cut the steak into 1" cubes and place in a medium bowl. Add 1/4 cup avocado oil and season with salt, pepper, garlic powder, and dried parsley. Mix to combine and set aside.
- In another medium bowl, add chopped zucchini and potatoes, season with salt, pepper, garlic powder, dried parsley, and lemon zest, and add remaining 1/4 cup avocado oil. Mix to combine and set aside.
- Using bamboo or metal skewers, start with 1 beef cube, then add 1 slice of zucchini, followed by a slice of baby potato and continue this process. Be sure to leave at least 3 inches of space at the bottom of the skewer so you can handle it during grill time.
- Pre-heat your grill according to the manufacturers instructions. For medium rare meat, grill for 8-10 minutes total and flip the kebabs half way through the cooking time. Allow the kabobs to rest for 5-10 minutes, then serve warm.