Sirloin Kebobs

I was looking for a new marinade for kebobs and found this one it is tasty and I had all the ingredients (except the fresh ginger so I just used ground ginger.  It is probably better with fresh.)
  • 5 garlic cloves, crushed
  • 2 tablespoons finely chopped fresh ginger
  • 1/2 cup low-salt soy sauce
  • 1/4 cup olive oil
  • 1 tablespoon sugar
  • 1 cup pineapple juice
  • 1 teaspoon black pepper
  • 2 pounds sirloin steak, cut into cubes

  1. First, prepare the marinade. In a medium-size bowl, whisk together the garlic, ginger, soy sauce, olive oil, sugar, pineapple juice, and black pepper.
  2. To make kebobs, score the beef cubes by piercing each side several times with a sharp knife (this allows the marinade to penetrate). Add the beef to the bowl of marinade and stir to coat well. Marinate in the refrigerator overnight (or at least 8 hours), turning occasionally.
  3. When you are ready to grill, skewer the meat, then barbecue the kebobs over medium heat for 4 to 7 minutes per side (medium rare). Remove the skewers and serve. Serves 6.
Photo and recipe credit

Comments & Reviews

  • Marinade sounds great. I wanted to tell you that I keep a piece of fresh ginger in my freezer
    at all times. You can grate it frozen, or cut slices off part before you freeze, spread them out
    on a cookie sheet, freeze and then package. Then you have a slice to put in a stir fry ot to
    “finely chop” as this recipe asks. When you see the price per pound on fresh ginger root you may think it is outrageous, but a good sized piece of ginger doesn’t weigh very much and costs very little. Also when you see a big “hand” of ginger root in the produce section you DO NOT have to buy the whole thing, just break off the amount you want.

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