Grilled Boneless Sirloin and Vidalia Onion Skewers

Name: Grilled Boneless Sirloin and Vidalia Onion Skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6-8 serving(s)
Ingredients: 78.78 ml apple cider vinegar; 8 garlic cloves, minced; 29.58 ml grated parmesan cheese; 1 lemon, juiced; 4.92 ml paprika; 4.92 ml sugar; 4.92 ml house seasoning, recipe follows; 2.46 ml dried oregano; 907.18 g beef sirloin, trimmed and cut into 2-inch cubes; 59.16 ml butter, melted; 4.92 ml beef bouillon granules; 6-8 bamboo skewers, soaked in water for 1 hour; 4 large vidalia onions, cut into 2-inch cubes

Submitted by diner524

"A recipe that I saw on "Paula's Best Dishes", which I can't wait to try, looks so good. I am now making it for the 4th time, we love it!! I don't make kabobs out of the steak, just marinate it whole, then I baste it with the butter/beef bouillon mixture as well as the onions."

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photo by Baby Kato

Ready In:: 20mins
Ingredients:: 13
Serves:: 6

ingredients

78.78 ml apple cider vinegar
8 garlic cloves, minced
29.58 ml grated parmesan cheese
1 lemon, juiced
4.92 ml paprika
4.92 ml sugar
4.92 ml house seasoning, recipe follows
2.46 ml dried oregano
907.18 g beef sirloin, trimmed and cut into 2-inch cubes
59.16 ml butter, melted
4.92 ml beef bouillon granules
6-8 bamboo skewers, soaked in water for 1 hour
4 large vidalia onions, cut into 2-inch cubes

directions

In a shallow dish, whisk together the vinegar, garlic, Parmesan, lemon juice, paprika, sugar, House Seasoning, and oregano. Add the beef cubes and marinate, covered, for 1 hour.
Light the grill or preheat the broiler. In a bowl, add the melted butter and bouillon and stir until the bouillon is completely dissolved.
Skewer the beef and onion cubes separately. Brush the onions with the butter mixture. Put the skewers on the grill, or if broiling, transfer the skewers to a foil-lined baking sheet and broil. Turn once, until the onion is tender and the beef is cooked to the desired doneness, 3 to 5 minutes per side. Arrange on a serving platter and serve.
Note: House seasoning is 1/4 cup salt (I use sea salt), 1 tbsp black pepper and 1 tbsp garlic powder.

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Reviews

What a great marinade. This recipe was amazing. It was quick and easy to make with great results. The meat was very flavorful and tender. Perfect served with mashed potatoes, corn muffins and fried mushrooms and sweet red pepper. Thank you for sharing this lovely recipe. Made for Culinary Quest 2014 - Suitcase Gourmets

Baby Kato
Great dinner! I marinated the steak cubes this afternoon, with the intentions that hubby would fire them up on the grill when he returned tonight from hunting. Needless to say with an outdoor temp of 16*F, grilling was not gonna happen. So I heated up the oven to broil. I placed the skewers on a pan about 6" below the flame. The onion skewers weren't quite done the same time as the beef (although I like my onions really charred), so I let them go a bit longer while the beef kabobs rested. The beef took about 6 minutes per side. The meat was very moist and tender. It has to be the marinade that produced such a lovely kabob. The butter/boullion mixture did a great job for basting. I did have to grind up 1 beef boullion cube since I didn't have the granulated. It worked just fine. A definite keeper. Thank you for posting. (Made for "Name That Ingredient" tag)

rosie316
Like Diner and others, I opted for a whole steak rather than kabobs... unfortunately, I has to cook mine indoors, as the weather turned on me ....but I'm looking forward to cooking these on the grill....as I think it will take them from great to really great!! Made for PRMR.

Noo8820
Great tasting steak and onions :D. I ended up having to use the broiler as the gas bottle on the grill went dry before I could get the steaks on. They didn't look quite as nice as they would have on the grill but they didn't suffer in the taste department. Especially enjoyed the Vidalia's! I also used diner's system and skipped the skewering in favor of doing the whole steak.

Annacia
I followed diner's advice and left my steak whole. I used a New York Strip. I added some mushrooms to my onions, and the combination was great. Next time I'll throw my veggies on before my steak....they weren't quite done when the steak had reached my desired doneness. Loved this combination of exquisite flavors! Love to cook on the grill! Thanks for sharing your recipe. Made for 123 Hits Tag.

breezermom

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RECIPE SUBMITTED BY

diner524

Trinity, 48

I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. 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