Recipe: Grilled Sirloin Steak Kabobs (Servings for 4 and for 100)

Grilled Sirloin Steak Kabobs

Serving for 4:
1/4 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon garlic pepper seasoning
4 fluid ounces lemon-lime flavored carbonated beverage
2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
2 green bell peppers, cut into 2 inch pieces
1/2 pound fresh mushrooms, stems removed 1 pint cherry tomatoes
1 fresh pineapple - peeled, cored and cubed

Servings for 100:
6 1/4 cups soy sauce
4 2/3 cups light brown sugar
4 2/3 cups distilled white vinegar
1/4 cup garlic powder
1/4 cup seasoning salt
1/4 cup and 1 teaspoon garlic pepper seasoning
1 cup and 3 tablespoons lemon-lime flavored carbonated beverage
50 pounds beef sirloin steak, cut into 1 1/2-inch cubes
50 green bell peppers, cut into 2 inch pieces
12 1/2 pounds fresh mushrooms, stems removed
50 cups cherry tomatoes
25 fresh pineapple - peeled, cored and cubed

In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoning salt, garlic pepper seasoning and lemon-lime flavored carbonated beverage.

Place beef sirloin steak in large ziplock bags or containers. Cover with the soy sauce mixture and seal. Marinate in the refrigerator 8 hours, or overnight.
Preheat an outdoor grill for high heat and lightly oil grate.

On wooden or metal skewers, alternately place steak, green peppers, mushrooms, cherry tomatoes and pineapple. Basting frequently with remaining marinade mixture*, cook on the prepared grill 10 to 15 minutes, or to desired doneness.

*After posting these kabob recipes, it occurred to me that it is NOT a good idea to baste meat product (while grilling it) with left-over marinade in which the raw meat has been. The juices from the raw meat will be in the marinade. I suggest that you make a separate batch of marinade if you want to baste the kabobs while they are on the grill.

Maybe others have some thoughts on this.

:-)

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Editor's note:
Thank you for adding that Kelly. You can also bring the marinade to a boil and simmer a few minutes before using for basting. Also, be careful not to contaminate your basting brush with the undercooked meat and place it back in the basting liquid. Wash the brush between bastings. - Betsy