Smoked Sirloin Shish Kabobs

Smoked sirloin shish kabobs are tender morsels of marinated sirloin steak threaded onto a skewer with other delicious and colorful vegetables. My original rub is used within the marinade to season the sirloin steak  while the Texas style rub is used to bring out the flavor of the fresh vegetables.

Helpful Information
  • Prep Time: 25 minutes
  • Marinate Time: 4+ hours
  • Cook Time: 45-60 minutes
  • Smoker Temp: 230°F (110°C)
  • Meat Finish Temp: 130°F (54°C) (medium rare)
  • Recommended Wood: Oak or Pecan
What You’ll Need
IMG 0492 1000x715Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Make the Steak Marinade

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.

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Cut the Steak into Pieces

My 4 medium sized steaks were a little over ½ inch thick.

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I didn't measure or stress.. I just cut them into about 3 strips each and then further into pieces about 1-inch wide.

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Put the steak into a zip top bag for the marinating process.

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Marinate the Steak for 4+ Hours

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.

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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.

Prepare the Vegetables

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.

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Cut the squash in half length-wise then into pieces about ½ inch thick.

Put the squash pieces in a bowl and coat thoroughly with my Texas style rub (Purchase formula here | Purchase bottled rub).

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Place the Meat and Vegetables on Sticks

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.

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Thread the meat and vegetables onto long wooden skewers in a random pattern or you can do them all the same like I did.

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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 grill pan.

Smoke the Shish Kabobs

Setup your smoker for cooking at about 230°F (110°C) 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 or about 130°F (54°C), it is finished and should be removed from the heat right away.

Finished

Serve these smoked sirloin shish kabobs right away while they are still warm for the best results.

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You can serve warmed barbecue sauce on the side for those who like to dip.

Enjoy!

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

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Print Recipe
3.44 from 16 votes

Smoked Sirloin Shish Kabobs

Smoked sirloin shish kabobs are tender morsels of marinated sirloin steak threaded onto a skewer with other delicious and colorful vegetables. My original rub is used within the marinade to season the sirloin steak while the Texas style rub is used to bring out the flavor of the fresh vegetables.
Prep Time4 hrs 25 mins
Cook Time1 hr
Servings: 6 -8

Ingredients

  • 4 sirloin steaks (boneless, about ½ to ¾ inch thick)
  • Steak marinade
  • Jeff’s original rub
  • 1 medium sized white onion
  • 1 zucchini squash
  • 1 yellow squash
  • Cherry or grape tomatoes
  • Jeff’s Texas style rub

Instructions

  • Make the steak marinade by placing all of the following ingredients into a bowl and stirring to combine: ¾ cup lemon lime soda (Sprite, 7-Up, etc.), ¼ cup soy sauce (low sodium is best), 3 TBS apple cider vinegar, 2 TBS Worcestershire sauce, 2 TBS Jeff's original rub.
  • Lay the steaks onto a cutting board and cut into strips then into pieces that are about 1-inch wide.
  • Put the steak pieces into a zip top bag and pour the steak marinade over the pieces to cover.
  • Seal the bag and place in the fridge for 4 hours or overnight.
  • While the meat is marinating, cut up the onions and squash so they are sized to fit onto a skewer.
  • Place the squash into a bowl and coat generously with my Texas style rub.
  • When the meat is finished marinating, take it out of the fridge and discard the liquid in the bag.
  • Pour the pieces of meat into a plate.
  • Thread the meat and vegetables in alternating patterns onto long skewers and place onto a grilling pan or rack.
  • Set up your smoker for cooking at about 230°F (110°C) using indirect heat.
  • Smoke cook the skewers for about 45-60 minutes or until the meat reaches medium rare or 130°F (54°C) in the thickest part.
  • Serve immediately.

7 Comments

  1. Hoosiersmoker March 21, 2022 at 6:56 am - Reply

    5 stars
    I always marinate my steaks using a marinade recipe I've developed over the last 30 years or so. I might offer a shortcut and save some clean-up: Pour all of your marinade ingredients straight into the zipper bag (liquids first), close it up with some air in it and shake the bag to mix the ingredients, then leave it until you're ready to use it. No bowl or mixing utensil to clean! It also helps to evacuate all the air you can from the bag after you add the steak to make sure all of the meat is contacted by the marinade. I can usually fit 4 good sized ribeye in a gallon sized bag. I also tend to marinate the vegetables for a bit in a soy, oil and spiced mixture in a separate bag. Cheers!

  2. Jacob Byers October 10, 2018 at 12:55 am - Reply

    Do you think its necessary to use the grill pans or sheets or can I just out the skewers on my smoker's racks?

    • Jeff Phillips October 10, 2018 at 11:46 am - Reply

      You can definitely lay these right on the smoker grates if you want to. I often use pans and racks to help keep my smoker grates a little cleaner and/or to make them easy to move from kitchen to smoker but it's not something you have to do.

  3. walter fuhrman February 21, 2018 at 6:09 pm - Reply

    Which electric pellet smokers do you recommend?

  4. Don March 19, 2016 at 5:24 pm - Reply

    Jeff – I purchased your book, and it has been fantastic so far. Great guidance and recipes! I am curious, is your original rub recipe similar to the Big Bald Rub? That was fantastic on some St. Louis style ribs!

    • Jeff Phillips March 23, 2016 at 10:59 am - Reply

      Don, Yes, the Big Bald rub is similar enough to my original rub recipe that it can be used interchangeably in most cases.

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