Grilled Boneless Sirloin and Vidalia Onion Skewers

Total Time
Prep 10 mins
Cook 10 mins

A recipe that I saw on "Paula's Best Dishes", which I can't wait to try, looks so good. I am now making it for the 4th time, we love it!! I don't make kabobs out of the steak, just marinate it whole, then I baste it with the butter/beef bouillon mixture as well as the onions.

Ingredients Nutrition


  1. In a shallow dish, whisk together the vinegar, garlic, Parmesan, lemon juice, paprika, sugar, House Seasoning, and oregano. Add the beef cubes and marinate, covered, for 1 hour.
  2. Light the grill or preheat the broiler. In a bowl, add the melted butter and bouillon and stir until the bouillon is completely dissolved.
  3. Skewer the beef and onion cubes separately. Brush the onions with the butter mixture. Put the skewers on the grill, or if broiling, transfer the skewers to a foil-lined baking sheet and broil. Turn once, until the onion is tender and the beef is cooked to the desired doneness, 3 to 5 minutes per side. Arrange on a serving platter and serve.
  4. Note: House seasoning is 1/4 cup salt (I use sea salt), 1 tbsp black pepper and 1 tbsp garlic powder.
Most Helpful

5 5

What a great marinade. This recipe was amazing. It was quick and easy to make with great results. The meat was very flavorful and tender. Perfect served with mashed potatoes, corn muffins and fried mushrooms and sweet red pepper. Thank you for sharing this lovely recipe. Made for Culinary Quest 2014 - Suitcase Gourmets

5 5

Great dinner! I marinated the steak cubes this afternoon, with the intentions that hubby would fire them up on the grill when he returned tonight from hunting. Needless to say with an outdoor temp of 16*F, grilling was not gonna happen. So I heated up the oven to broil. I placed the skewers on a pan about 6" below the flame. The onion skewers weren't quite done the same time as the beef (although I like my onions really charred), so I let them go a bit longer while the beef kabobs rested. The beef took about 6 minutes per side. The meat was very moist and tender. It has to be the marinade that produced such a lovely kabob. The butter/boullion mixture did a great job for basting. I did have to grind up 1 beef boullion cube since I didn't have the granulated. It worked just fine. A definite keeper. Thank you for posting. (Made for "Name That Ingredient" tag)

5 5

Like Diner and others, I opted for a whole steak rather than kabobs...<br/>unfortunately, I has to cook mine indoors, as the weather turned on me ....but I'm looking forward to cooking these on the I think it will take them from great to really great!!<br/>Made for PRMR.