Sirloin Shish Kabobs: Grilled, Oven-Baked, or Air-Fried Perfection

If you’re craving juicy, flavourful steak bites that cook quickly and look amazing on a skewer, sirloin shish kabobs are your answer. Whether you’re grilling, baking in the oven, or using an air fryer, these skewers are always a hit, especially when paired with a good marinade and colourful veggies.

Why Choose Sirloin for Shish Kabobs?

Top sirloin steak offers a perfect balance of tenderness and flavour. It’s lean but still juicy when marinated, making it a popular choice for steak shish kabobs. Compared to other cuts, sirloin holds its shape on the skewer without drying out.

Ingredients You’ll Need

  • 1.5 lbs top sirloin steak, cut into 1.5” cubes
  • 2 bell peppers, various colors, chopped
  • 1 red onion, quartered
  • 1 zucchini, thickly sliced
  • Wooden or metal skewers (soaked in water if wood)

For the Marinade:

  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried oregano

Marinating Sirloin Steak Shish Kabobs

The magic starts with the marinade. Let the steak cubes sit in this flavourful mixture for at least 2 hours or overnight for the best taste. This step helps tenderise the meat and adds deep flavour, which is especially important when cooking at high heat.

How to Cook Sirloin Shish Kabobs

  1. On the Grill:
    Preheat your grill to medium-high heat (400–450°F). Thread the steak and veggies onto skewers. Grill for 8–10 minutes, turning every 2–3 minutes to get even charring.
  2. In the Oven:
    Set your oven to 425°F. Line a baking sheet with foil and place a rack on top. Bake for 15–18 minutes, turning once. Finish under the broiler for 2 minutes if you want it crisper.
  3. In the Air Fryer:
    Preheat your air fryer to 400°F. Arrange kabobs in the basket without overcrowding. Cook for 10–12 minutes, flipping halfway. This is perfect for small batches.
  4. On the Traeger or Smoker:
    For smoky sirloin shish kabobs, preheat to 225°F and smoke for 25 minutes. Then crank up the heat to sear on high for 3 minutes per side.

Pro Tips:

  • Use a meat thermometer: 135°F for medium-rare
  • Rest the kabobs for 5 minutes after cooking
  • Soak wooden skewers for 30 minutes to prevent burning

Serving Ideas:

Pair with fluffy rice, garlic butter naan, or fresh salad. Want a tropical vibe? Add pineapple chunks to the skewer or drizzle with teriyaki sauce.

Variations:

  • Try steak shish kabobs in the oven for easy weeknight cooking.
  • Use the marinade on pork or chicken kebabs for variety.
  • Swap zucchini for mushrooms or cherry tomatoes.

FAQs

Q: Can I use sirloin tip roast for kabobs?
A: Yes, though it’s slightly less tender than top sirloin.

Q: Can I make these in the air fryer?
A: Absolutely. Steak shish kabobs, air fryer style, come out perfectly charred and juicy with less mess.

Q: Can I prep these ahead?
A: Yes, you can marinate and skewer up to a day ahead. Just store it in the fridge until ready to cook.

Nutritional Info (per serving, 2 skewers):

Calories: ~360

Protein: 32g

Carbs: 6 g

Fat: 22g

Final Thoughts

Sirloin shish kabobs are a delicious and flexible way to enjoy steak. From summer grilling to cosy oven bakes, this recipe is your go-to for crowd-pleasing kebabs that burst with flavour. Try it once, and it might just become a weekly staple at your dinner table.

Sirloin Shish Kabobs

Recipe by Noah Nomlee
Servings

4

servings
Prep time

20

minutes
Cooking time

12

minutes
Calories

328

kcal

Ingredients

  • 1.5 lbs top sirloin steak, cut into 1.5” cubes

  • 2 bell peppers, various colors, chopped

  • 1 red onion, quartered

  • 1 zucchini, thickly sliced

  • Wooden or metal skewers (soaked in water if wood)

  • For the Marinade:
  • 1/4 cup olive oil

  • 2 tbsp soy sauce

  • 1 tbsp balsamic vinegar

  • 2 tsp Dijon mustard

  • 1 tbsp lemon juice

  • 2 garlic cloves, minced

  • 1 tsp black pepper

  • 1 tsp paprika

  • 1 tsp dried oregano

Directions

  • On the Grill:
    Preheat your grill to medium-high heat (400–450°F). Thread the steak and veggies onto skewers. Grill for 8–10 minutes, turning every 2–3 minutes to get even charring.
  • In the Oven:
    Set your oven to 425°F. Line a baking sheet with foil and place a rack on top. Bake for 15–18 minutes, turning once. Finish under the broiler for 2 minutes if you want it crisper.
  • In the Air Fryer:
    Preheat your air fryer to 400°F. Arrange kabobs in the basket without overcrowding. Cook for 10–12 minutes, flipping halfway. This is perfect for small batches.
  • On the Traeger or Smoker:
    For smoky sirloin shish kabobs, preheat to 225°F and smoke for 25 minutes. Then crank up the heat to sear on high for 3 minutes per side.

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