Shish Kabobs


by Texas Roadhouse


Posted on June 10, 2010 at 5:45 AM

Updated Monday, Nov 22 at 8:29 PM

Kabob Preparation
Gather all ingredients before beginning recipe.

Equipment:  Two cutting boards (one for veggies & one for meat), storage container, metal skewers, knife, latex gloves


Step 1
Mushroom Caps    1 oz

Step 2
Sirloin (1 ½” X 1 1/2” Cubes)   6 oz
Yellow Onion (1 ¼” X 1 ¼” Slices)  1 oz
Green Pepper (1 ¼” X 1 ¼” Slices)  1 oz
Tomato (1 ¼” X 1 ¼” Slices)   1 oz

Step 3
Marinade or Seasoning as desired

Important to know:
• Cutting your veggies slightly smaller than the sirloin cubes should keep them from burning.
• Metal skewers helps ensure complete cooking of the meat, including the center. 

Always wash your hands and sanitize your work area and equipment before starting any recipe.

Step 1
• Trim stem of mushrooms even with cap
• Place in appropriate container and hold for later use

Step 2
• Cut remaining ingredients and reserve
• Each kabob contains:  5 sirloin pieces, 2 mushroom caps, 2 tomato slices, 2 onion slices,  and 3 green pepper slices. 
• With the point of the skewer up slide on one piece of sirloin. 
• Place the rest of the ingredients on in this order:  green pepper, onion, sirloin cube, tomato, sirloin cube.
• Repeat
• When finished each kabob should weight 9-10 oz.

Step 3
• Place all kabobs into a container. 
• Season or marinate the kabobs to you desired taste and let sit in refrigerator for later cooking on the grill.