Sirloin Tip Beef Kabobs
If you thought roasts were just a wintertime comfort food, think again! We have taken sirloin tip roasts and put together two ways to use it this summer for a great alternative to pot roast. First up is perfect for your grill - Marinated Beef Kabobs
Marinated Beef Kabobs
1 (2 - 3 lb) Wells Farms Sirloin Tip Roast
1/2 cup Olive Oil
1 cup Red Wine (I used a Cabernet Sauvignon)
2 Tablespoons Fresh Thyme Leaves
2 Teaspoons Fresh Rosemary, minced
2 Teaspoons Fresh Oregano, minced
1 Garlic Clove, minced
1 Tablespoon minced Shallot
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
Vegetables of your choice cut into 1 inch pieces - I used green pepper, red onion, white mushrooms, roma tomatoes, and small red or white potatoes. If using potatoes, I would recommend boiling them prior to grilling so they are soft. You only need to boil them until just fork tender.
Cut the sirloin tip roast into 1 inch cubes, trying to cut across the grain as much as possible. Place cubes into a glass baking dish.
Mix together the marinade ingredients - olive oil, red wine, herbs, garlic, shallot, salt and pepper and whisk together. Pour over cubed beef and refrigerate 4 - 6 hours.
If you plan to use wooden skewers, place them in a 9x13 baking dish with water to soak, while your meat is marinating. This will help to prevent them from burning up while grilling.
Skewer vegetables and beef and grill on medium heat until meat is to a medium-medium/rare doneness.
*Tip - While skewering veggies and meat together looks pretty and impressive, we have found that it leads to uneven cooking. We prefer to skewer meat together and veggies together to be able to get the correct doneness.