Juicy sirloin steak kebabs with pineapple and halloumi are the new star of grilling season
Note: Sirloin tip steak can be tough when grilled without marination. If you're low on time or prefer to grill without marinating, you can substitute beef tenderloin or rib-eye.
Ingredients
500 g beef sirloin tip steak, cut into ¾- to 1-inch cubes*
3 large garlic cloves, finely chopped
2 tbsp soy sauce
1 cup pineapple juice
2 tbsp olive oil
200 g halloumi cheese, cut into ½-inch cubes
1 large red pepper, seeded and cut into 1-inch pieces
½ large zucchini, halved and cut into ¼ inch half moons
1 cup pineapple, cut into ½-inch cubes
Red onion salad:
½ small red onion, halved and thinly sliced
2 tsp sumac
¼ cup microgreens or finely chopped parsley
Preparation
Add meat to a large bowl and mix with garlic, soy sauce and pineapple juice.
Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.*
When ready to cook, remove steak from the fridge and let it come to room temperature. If using wooden skewers, soak them in cold water for 10 minutes.
Thread the beef, halloumi, vegetables and pineapple onto wooden or metal skewers, adding two pieces of vegetable, pineapple or halloumi between each piece of beef.
Heat a grill or large griddle on high and brush the surface with olive oil. Working in batches if needed, place the skewers on the grill and cook on all sides, rotating every 2 to 3 minutes, for a total of 8 to 12 minutes. Use a flat spatula to slowly and gently flip the skewers to prevent the halloumi and pineapple from sticking.
Once cooked, place kebabs on a large platter, cover with foil and let rest for 5 minutes before serving. Garnish with red onion salad.
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