- Cooking Time: 10
- Servings: 6
- Preparation Time: 120
- 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.
NotesMy trusty Weber's Big Book of Grilling yielded this. Tried it and it was great!
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