• Cooking Time: 10
  • Servings: 6
  • Preparation Time: 120


My trusty Weber's Big Book of Grilling yielded this. Tried it and it was great!


  • 1/4 cup of fresh lime juice
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp finely chopped fresh basil
  • 2 tbsp finely chopped fresh cilantro
  • 1 tbsp finely chopped fresh mint
  • 1 tbsp fish sauce
  • 1 tbsp grated fresh ginger
  • 1 tbsp granulated sugar (I used palm sugar)
  • 2 tsp minced garlic
  • 1 tsp minced serrano chile with seeds
  • 2 lbs top sirloin steak
  • 2 bunches green onions (white part only), cut into 1 1/2 inch pieces


  • In a small bowl wisk together all ingredients except steak and onions.
  • Cut sirloin into 1 1/4 inch cubes.
  • Place cubes in large, resealable plastic bag and pour in marinade.
  • Press air out of bag and seal tightly.
  • Turn bag to distribute marinade evenly.
  • Refrigerate for 1 - 2 hours. (I actually put it in the fridge for 5 hours while we played a round of golf.)
  • Remove meat from the bag and discard the marinade.
  • Skewer the meat alternatively with the onions, threading the onions crosswise.
  • Allow the kabobs to stand at room temperature for 20 - 30 minutes before grilling.
  • Grill kabobs over Direct Medium heat until the meat is medium rare, 8 - 10 minutes, turning once halfway through grilling time.
  • This went great with some peppers, zuchini, mushrooms and onion wedges that I marinated in oil and basalmic vinegar and the skewered together, grilling for the same amount of time.
  • I also took some small new potatoes, poked them with a fork, nuked them for 3 minutes, tossed them in butter, salt and pepper and then skewered and grilled them as well.

Categories: Barbecue  Beef  Dinner  High Protein  Main Dish 

Author Credit: Weber Big Book of Grilling

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