I like to make this first thing so it can be getting good and happy while the steak is getting cut up.
This recipe is enough to marinade about 3-4 cut up steaks. If you are doing more than that, just double the recipe so you'll have plenty.
Jeff's Fantastic Steak Marinade
Place all of the ingredients into a mixing bowl and stir well to combine.
My 4 medium sized steaks were a little over ½ inch thick.
I didn't measure or stress.. I just cut them into about 3 strips each and then further into pieces about 1-inch wide.
Put the steak into a zip top bag for the marinating process.
This is where the marinade does it's magic with the steak and I recommend you allow at least 4 hours for this but overnight would be even better.
Pour that delicious marinade over the top of the steak pieces and seal up the bag pressing the air out of the top of the bag as you go.
Place the bag of marinating meat into the fridge.
About once per hour, move the meat around in the bag to unsettle the ingredients inside the bag and to make sure that everything is getting equal time.
You can do this when the marinating process is almost complete.
Peel and quarter the onions then further separate them into stacks of about 3-4 layers as shown.
Cut the squash in half length-wise then into pieces about ½ inch wide.
Put the squash pieces in a bowl and coat thoroughly with my Texas style rub (Purchase formula here | Purchase bottled rub).
Once the meat is finished marinating, take it out of the fridge and pour off the marinade.
The marinade can be discarded.
Pour the steak pieces onto a plate or bowl.
Thread the meat and vegetables onto long wooden skewers in a random pattern or you can do them all the same like I did.
I did meat, tomato, meat, onion, green squash, meat, yellow squash, meat, onion, tomato, meat, meat
You can use any combination you like but this worked well for me.
As the shish kabobs where finished, I placed them on a Weber grill pan.
I usually use Bradley racks for these but this time I used my new set of Weber grill pans and they worked very well for this purpose.
Setup your smoker for cooking at about 230°F with indirect heat as usual.
I recommend oak or pecan smoking wood if you have it available or any good smoking wood will work well.
If your smoker utilizes a water pan, I recommend using it to create a moist cooking environment.
Once the smoker is ready, place the skewers of meat and vegetables on the smoker grate and close the door.
Keep a light smoke going for about 20 to 30 minutes. After that it can be finished with heat only.
Total cooking time should be between 45-60 minutes.
Watch the meat carefully and once it reaches a good medium rare (about 130-135°F), it is finished and should be removed from the heat right away.
Serve these smoked sirloin shish kabobs right away while they are still warm for the best results.
You can serve warmed barbecue sauce on the side for those who like to dip.