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Grilled Mango and Marinated Sirloin Kebabs

Grilled Mango and Marinated Sirloin Kebabs


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Ingredients

  • 1 mango
  • 1 Pound beef cubes
  • 1 red pepper
  • 1/2 red onion
  • 1/2 Cup soy sauce
  • 1 1/2 Cup Stonewall Kitchen Pineapple Ginger Sauce
  • Dash of garlic powder
  • Pinch of red pepper flakes
  • Pinch of Freshly ground black pepper

Directions

To make the marinade, add the soy sauce, pineapple ginger sauce, red pepper flakes, and garlic powder into a large bowl. Stir everything together and add the beef. Cover with plastic wrap and place in the refrigerator for 1-2 hours.

Pre-heat the grill to medium-heat. Char the red pepper. Click here to see how. Then slice into even-sized square pieces. Slice the mango into 1/4-inch-thick pieces. Make sure they are even-sized and square.

Peel the skin off the onion. Then, layer by layer, cut the onion into even-sized square pieces. Assemble kebabs. Toss the kebabs on the grill, rotating every 3-4 minutes. Cook for 10 minutes.

Nutritional Facts

Servings4

Calories Per Serving260

Folate equivalent (total)65µg16%

Riboflavin (B2)0.3mg18.8%


Recipe Summary

  • ¼ cup soy sauce
  • 3 tablespoons light brown sugar
  • 3 tablespoons distilled white vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon seasoned salt
  • ½ teaspoon garlic pepper seasoning
  • 4 fluid ounces lemon-lime flavored carbonated beverage
  • 2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
  • 2 green bell peppers, cut into 2 inch pieces
  • skewers
  • ½ pound fresh mushrooms, stems removed
  • 1 pint cherry tomatoes
  • 1 fresh pineapple - peeled, cored and cubed

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.

Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.

Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.

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.


FOR THE MARINADE:

  • 4 cloves fresh garlic, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon steak seasoning
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup tamari
  • 2-1/2 tablespoons Worcestershire Sauce
  • 2 tablespoons extra light olive oil

FOR THE KEBABS:

  • 2 pounds sirloin or ribeye steak, cut into bite-size cubes
  • 1 red, orange and green bell pepper, cut into chunks
  • 1 large red onion, cut into cubes
  • 12 metal skewers*

What cut of steak would work best for this recipe?

I love all steaks. I don’t know if there has been a cut of steak I have met, and didn’t love. However, some cuts of steak work better for kabobs than others.

For this recipe, I used a sirloin steak. However, you could make these with just about any cut of steak.

I feel like sirloin steak can really soak up the flavor of the marinade, and is also a little thicker that it will still stay juicy and cook perfectly, in the same amount of time the vegetables will be done cooking.

The sirloin steak buys you a little more time, to thoroughly cook the mushrooms all the way through.

Related Recipe: These Marinated Grilled BBQ Pork Skewers are the perfect summer grilling recipe!


Grilled Saffron Beef Kebab Recipe

Here in Los Angeles there are a few super hot button topics: water shortages, the Lakers, and I'd add in kebabs. Okay, maybe it's only amongst food people wh.

Here in Los Angeles there are a few super hot button topics: water shortages, the Lakers, and I'd add in kebabs. Okay, maybe it's only amongst food people who love Persian food but where to get the best Persian food and, specifically, kebabs quickly gets heated.

The area of Westwood Boulevard around UCLA has so many Persian business, it's known as Little Persia to locals. And, while there are a lot of good restaurants, my personal favorite is Darya down on Santa Monica Boulevard. It's in a totally non-specific part of West LA and you could blow by it if you weren't using your GPS but it's worth the visit.

Perhaps other places do other Persian dishes better but the beef kebab (aka kebab barg) and Darya is so good that I talked them into showing me how they make it. The result is a lot of flavor for minimal work as it really involves nothing more than blending the marinade, letting it marinate as long as you can handle before your hunger gets the best of you, and then cooking — or, more aptly, searing it — on the grill.

Though it’s often served over long-grain rice, I prefer the more mobile version where it’s wrapped up in warm lavosh, tossed with grilled tomatoes, onions, and greens and then topped with a dollop of tangy yogurt.


How do I make these grilled steak kabobs?

The night before (or at least 2 hours before):

  1. Cut the meat and veggies into bite-sized pieces.
  2. M arinate the skewers in soy sauce, barbecue sauce, red wine vinegar, oil, dijon mustard, and Worcestershire sauce. It’s the perfect combination of tangy and sweet.
  3. Soak the skewers in water to stop them from burning. You can also do this overnight or 30 minutes before cooking

When you’re ready to cook:

  1. Preheat the grill.
  2. Thread the steak, peppers and onions onto the skewers.
  3. Cook the skewers for a couple of minutes on each side. Just enough to cook and brown the veggies and steak. They don’t take long at all!


Chicken

Grilled Lemon-Garlic Chicken and Tomato Kebabs With Basil Chimichurri

Chicken skewers often rely on long marinades to build flavor, but this intense lemon-garlic marinade only needs a few minutes to do its thing. We pair the chicken with tomatoes, which we grill on separate skewers since they cook up a lot quicker. For a hit of freshness, serve the kebabs with a basil chimichurri.

Japanese Chicken Skewers With Scallion (Negima Yakitori)

If you've never tried making yakitori, negima is the easiest way to start. The simple dish is nothing more than skewers of chicken thigh and scallion that are grilled and brushed with homemade teriyaki sauce. Want something slightly more involved? Check out our recipe for tsukune, or Japanese chicken meatballs.

Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu)

These skewers also draw inspiration from Japan, but instead of teriyaki sauce they get marinated in a tangy mixture of soy sauce, vinegar, mirin, and sugar known as nanbansu, which is often used as a sauce for fried chicken. You can use either breast meat or thigh meat, or both. Just remember to reserve some of the nanbansu to serve as a dip alongside.

Grilled Curry Chicken Kebabs

In case you hadn't noticed, we're big fans of using chicken thigh for kebabs—it's juicier and more flavorful than chicken breast. Here we give the chicken even more flavor by marinating it with coconut milk, fish sauce (to up the umami), curry powder, garlic, shallot, and red pepper.

Crispy Caramel Chicken Skewers

These sweet and savory Vietnamese-inspired chicken skewers are marinated in orange juice and fish sauce and brushed with a caramel glaze made of light brown sugar, rice vinegar, garlic, ginger, shallots, honey, and more orange juice and fish sauce. For texture we roll the skewers in crunchy sesame seeds and sliced almonds after the final coat of the glaze.

Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce

Our version of classic Thai satay is made with pieces of chicken thigh marinated in a mixture of coconut milk, fish sauce, palm sugar, and a variety of aromatics and spices. The most time-consuming part of the recipe is making the dipping sauce—if you want to cheat you can make a quick version with just chunky peanut butter, store-bought curry paste, lime juice, soy sauce, garlic, and sugar.

Grilled Chicken and Peach Saltimbocca Skewers

These skewers are a riff on chicken saltimbocca, but to balance out the saltiness of the prosciutto, we thread a few chunks of semifirm peaches on for a bit of sweetness. We also double up on the sage sage leaves go on the skewer, but chopped sage is included in the light white wine marinade, which flavors the chicken and helps it stay juicy while on the grill.

Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce

There's more to satay than the Thai chicken version. To expand your horizons, check out this Balinese pork shoulder satay. The marinade, dipping sauce, and glaze are all made with a spice paste made from lemongrass, dried chilies, garlic, shallots, coriander, white pepper, and sugar. We make the paste with both a mortar and pestle (for the best flavor extraction) and a food processor (to save time and energy).

Grilled Pork Belly Kebabs With Sweet-and-Spicy Gochujang Marinade

Thick, sweet, funky gochujang is a great alternative to more ubiquitous chili condiments like Sriracha and chili-garlic sauce. Here we mix it with honey, sake, and soy sauce to make a marinade for pork belly and vegetables. Gochujang is fairly tame in terms of heat—this dish isn't as scary as the color might make you think.

Mojo-Marinated Pork Kebabs With Mango

These pork kebabs are marinated with Cuban mojo, a tangy sauce made with sour-orange juice and garlic—if you don't have access to sour oranges, a mix of orange juice and lime juice will work. Sweet mangos are perfect for balancing the acidic sauce, but make sure to use firmer, slightly underripe ones so that they don't fall off the skewers.

Cambodian Grilled Lemongrass Beef Skewers

While not as well known as the food of Thailand or Vietnam, Cambodian cooking is well worth exploring. Much of the country's cuisine is based on kroeung, aromatic flavor pastes that form the foudnation for all sorts of dishes. In this recipe that means aromatics like lemongrass, bay leaves, thyme, citrus zest, and cinnamon, which we mix with fish sauce and oil and use to coat strips of sirloin or flank steak.

Ginger-Teriyaki Beef Kebabs

These easy beef kebabs use one sweet-and-savory sauce for both the marinade and the glaze. We start with what is essentially a teriyaki sauce base and add ginger, garlic, red pepper flakes, and pineapple juice. To go with the juice we add chunks of pineapple to the skewers, along with red onion and bell pepper.

Steakhouse Kebabs

If you're not going to serve steak at your cookout, then how about kebabs packed with all the flavors of a classic steakhouse dinner? These hearty sirloin tip, mushroom, and onion skewers are marinated in a steak sauce-style mix of Worcestershire, Dijon mustard, and soy sauce.

Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers)

Walk into an Indian market and you're bound to find pre-packaged seekh kebab spices, but you're much better off making the mixture from scratch. Our version uses a blend made with spices like black peppercorns, coriander seed, paprika, and amchur powder. Made of dried mango, amchur adds a wonderful sour note to the kebabs—if you can't find it then use citric acid powder, tamarind paste, or lime juice in its place.

Spicy Cumin Lamb Skewers (Yang Rou Chuan)

If you've ever had the cumin lamb burger from New York's Xi'an Famous Foods, then you already know that lamb is very popular in parts of China. Yang rou chuan is a street food favorite in Beijing made by grilling lamb shoulder chop with a mixture of cumin and chili flakes—our version also adds granulated garlic, fennel seeds, and Shaoxing wine.


You see, I always cut our mangos into wedge slices. And, lets just say it was a good thing we love mango so much that I bought an extra, because halfway through cutting up the mango, I realized that wedge slices were not going skewer as effectively as I was hoping.

When you&rsquore so used to doing something one particular way, let me tell you, it can be a bit of a brain exercise to try to do even the simplest things, like trying to figure out how to cut mangos into cubes.

But, I&rsquom happy to report my brain was exercised, and the mango finally became cubes that were perfect for skewering.

(There are some great tutorials online, like this one from Simple Recipes, for how to cut a mango, if you&rsquore in the same rut I was.)


Marinade. Pour the oil, soy sauce, vinegar, lemon juice, brown sugar, garlic, salt and pepper in a large bowl or zip top bag. Stir or shake the mixture until combined. Add in the sliced meat and coat with the sauce. Let marinate in the fridge for at least 30 minutes, or up to 5 hours (the longer, the better).

Assembly. Thread the marinated meat and sliced veggies through the skewers. I typically add about 2 pieces of meat first, then add 3-5 sliced veggies. Then repeat until the skewers are full. I also like to assemble a few “meat only” skewers, too.

Grill. Place the skewers on a preheated grill and cook over medium-high heat until all sides are brown and the meat is no longer pink (about 10-15 minutes). Make sure to keep turning the skewers so that all sides cook evenly.


  • ¾ cup balsamic vinegar
  • ¾ cup extra-virgin olive oil
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 2 cloves garlic, sliced
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 pound tri-tip sirloin steak, trimmed and cut into 32 chunks
  • 16 button mushrooms
  • 16 cherry tomatoes
  • 1 small bell pepper (any color), cut into 16 pieces
  • 16 (1 inch) chunks red onion

Whisk vinegar, oil, mustard, oregano, rosemary, garlic, salt and pepper together in a small bowl.

Skewer beef, mushrooms, tomatoes, bell pepper pieces and onion chunks, alternating evenly, on 8 metal or wooden skewers. Place the kebabs in a 9-by-13-inch baking dish and pour the marinade over them. Refrigerate (or store in a cooler packed with ice) for at least 2 hours and up to 8 hours.

Preheat grill to medium-high. Remove the kebabs from the dish discard the marinade. Grill the kebabs, turning once, to desired doneness, 6 to 8 minutes total. To grill over your campfire, hold the skewers over the flames (but do not let the flames touch the food), turning regularly, until the meat is cooked to your liking, about 15 minutes for medium.



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