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Spicy Sirloin Kabobs

Make these steak kabobs for the spicy food lover in your life. Meat is enhanced with the clever use of cumin, garlic, jalapeño, cilantro and lime, and then threaded onto skewers with fresh bell peppers and summer squash. A twist on traditional kabobs that will bring joy—and some kick—to your grill.

Serves 6
Ready in 35 mins
Prep time 20 mins
Cooking time 15 mins
276 calories per serving


> 1 1/2 lb boneless sirloin steak, trimmed, cut into 1 1/2- to 2-inch cubes
> 1 tsp cumin seeds
> 2 tbsp olive oil
> 1 jalapeño, seeded and finely chopped *
> 1 clove garlic, minced
> 2 tbsp fresh lime juice
> 2 tbsp chopped fresh cilantro (optional)
> 1 large yellow squash, cut into 12 pieces
> 1/2 large red bell pepper, seeded, cut into 12 pieces
> 6 (10-12-inch) skewers **


Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F-400°F). Place steak in a large bowl; set aside.
Place cumin seeds in a small skillet. Cook over medium heat 1 minute or just until fragrant, stirring or shaking skillet occasionally. Add oil, jalapeño and garlic; cook and stir 30 seconds. Remove from heat. Stir in lime juice, cilantro (if desired), and salt to taste. Pour over steak cubes; toss to coat.
Alternately thread steak, squash and bell pepper onto skewers. Season with salt and pepper to taste.
Grill, covered, 10 minutes or to desired doneness, turning occasionally. Transfer to a platter, and serve.


If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.


*Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.
**If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.

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