While I wouldn’t dream of turning a fatty, juicy ribeye steak into kabobs, I find that sirloin is a bit on the lean side for my taste.
So when sirloin steaks are on sale and I do buy them, I often turn them into well-seasoned, flavorful beef kabobs.
- 2 lb. boneless sirloin steaks, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Place beef cubes in a large bowl. Add the remaining ingredients and use your hands to mix well.
- Thread the coated beef cubes on skewers, 4-5 pieces on each skewer, not touching each other.
- Place the skewers on a large baking sheet. Broil, directly under flame, 3 minutes on each side.