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Dinnertime Recipes

Sirloin and Vegetable Kebabs


Serve with Chinet Classic White™ Plates.

What You Need

  • 4 teaspoons whole coriander seeds, finely ground
  • 4 teaspoons anise seeds, finely ground
  • 1 tablespoon minced garlic
  • 1 tablespoon ground paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup olive oil
  • Salt
  • 1 1/2 pounds boneless sirloin steak, fat trimmed, cut into 1 1/4-inch cubes
  • 20 small white button mushrooms (10 ounces)
  • 12 red pearl onions (3 ounces), peeled and cut in half lengthwise
  • Freshly ground black pepper


  1. Preheat a grill or grill pan until hot.
  2. Place ground coriander and anise seeds in a medium bowl.
  3. Add garlic, paprika, cayenne pepper and 1/4 cup olive oil.
  4. Season marinade with salt and stir until combined.
  5. Add sirloin cubes and stir to coat.
  6. In a medium bowl, combine mushrooms, onions and remaining 1/4 cup olive oil.
  7. Season with salt and pepper; toss to coat.
  8. Divide steak among four skewers; thread, leaving 1/2 inch between each cube.
  9. Divide vegetables among another four skewers; thread.
  10. Grill the sirloin kebabs until well browned and medium rare, and grill the vegetable kebabs until glistening, tender and slightly charred, 5 to 7 minutes for both.
  11. Serve on the skewers.



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