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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
3/4 cup Tuscanini Olive Oil
1/3 cup Tuscanini Red Wine Vinegar
1/4 cup fresh lemon juice or Tuscanini Lemon Juice
1 tablespoon finely chopped fresh rosemary
2 teaspoons sugar
1 clove garlic, pressed or 1 cube Gefen Frozen Garlic
1/2 teaspoon freshly ground black pepper
1 pound top sirloin, cut into 1-inch cubes
6 to 12 metal or wooden skewers
12 cremini mushrooms
2 small red onions, each cut into 6 wedges
1 zucchini, halved lengthwise and cut into 12 half-moons
2 tablespoons Gefen Canola Oil
kosher salt
freshly ground black pepper
To make the rosemary-lemon marinade: In a bowl, stir together the oil, vinegar, lemon juice, rosemary, sugar, garlic, and pepper. Measure and set aside 1/4 cup of the marinade. Cover and refrigerate any leftover marinade for up to one day before using.
Place the sirloin cubes in a large zip-top plastic bag and pour in the marinade. Seal the bag closed, squish the marinade around the meat, and marinate at room temperature for at least one hour, or preferably overnight in the refrigerator.
At least 30 minutes before you are ready to begin grilling, remove the beef from the refrigerator. If using wooden skewers, soak them in water for at least 30 minutes. Discard the marinade.
In a medium bowl, toss the mushrooms, onions, and zucchini with the oil, then season with salt and pepper.
Prepare a charcoal or gas grill for direct grilling over high heat (450 to 550 degrees Fahrenheit). Brush and oil the grill grate.
Thread the beef and vegetables onto the skewers, dividing them evenly and starting and ending with a cube of meat, until the skewer is full.
Thread any leftover vegetables onto a separate skewer.
Place the skewers on the grill directly over the heat and brush with some of the reserved marinade. Cook for three to four minutes, then turn the skewers and brush with more marinade. (Tongs are perfect for turning the kebabs.) Continue cooking for another three to four minutes for medium-rare. The vegetables should be cooked but firm, and the meat should give easily when pressed.
Brush the skewers with the marinade a final time, then transfer to a platter and let rest for about five minutes. Slide the beef and vegetables off the skewers onto the platter and serve at once.
Recipe excerpted from Williams Sonoma Grilled Recipe Deck (Weldon Owen 2026). Purchase on Amazon.
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